1. Prepare the materials to be used
2. Add a little cooking wine to the chicken and soak in the water
3. Process the peppers first, remove the pepper stems
4. Cut the big pepper in three sections and the small pepper in two sections
5. Use a slippery net to continue, just to remove the seeds. It is very convenient to remove the peppers from the top and the seeds to the bottom.
6. Tender three yellow chicken head and feet chicken butt
7. The rest is cut into small pieces and the area is about the size of a one-yuan coin. Cut and add, salt, sugar, five-spice powder, light soy sauce, cooking wine, cornstarch and marinate for 20 minutes to taste
8. Prepare tangerine peel, ginger, garlic, as shown in the picture
9. Deep-fried chicken with 7 layers of oil
10. Slightly yellow pick up
11. Continue to heat the oil and fry it a second time
12. Pick up the burnt yellow and set aside
13. Leave the oil in the pot, add shredded ginger, garlic, and dried tangerine peel to fry until fragrant, add the Chinese pepper
14. If you smell the scent of pepper, add chili, and if you smell the chili, you can add chicken
15. Stir fry quickly
16. Add the sesame seeds and raise the pot
17. Prepare a bamboo container
18. Loading
Tips:Be sure to fry the chili quickly at the end, otherwise it will be easy to paste
![Three Cups of Chicken [teacher Kong to Cook] recipe](https://img.simplechinesefood.com/0c/0c3fe12a5e3ab209622d199ff812032a.jpg)
