1. Prepare the ingredients, chop the chicken into pieces, and clean it
2. Cut the chili and garlic into large cubes
3. Start the pan, low heat, add the chicken fat and stir to get the oil
4. Turn the heat to high heat and stir fry the chicken and ginger pieces until they are fragrant
5. Add braised sauce and stir fry evenly
6. Add bean paste and stir fry for color
7. Add rock sugar and white wine to get rid of fishy, add appropriate amount of water
8. Simmer for 40 minutes on low heat (you can adjust the time of duck stewing according to the age of the chicken)
9. All right
10. Stir fry with chili and garlic
11. Collect the chicken sauce over high heat, season with cooking wine, chicken essence and oyster sauce, and add vinegar to the pot at the end
12. From the pot to the plate
13. The sauce is fragrant, and it's an appetizer
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