1. 5g shallot, cut into sections, 2g ginger, cut into slices, 3 cloves of garlic, cut into slices
2. Pour 1ml of cooking wine, 2g of ginger powder, 2g of salt, and 3g of starch into the chicken
3. From the pan, pour 50ml of oil into the pan, add 60g chicken diced to low heat and fry for two minutes, and deep fry until golden brown
4. In a separate pot, pour 2g dried chilies, 1g Chinese pepper, pour green onions, ginger slices, garlic slices, pour in diced chicken, 3ml light soy sauce, 1g salt, 1g sugar, sprinkle 1g white sesame seeds
5. Collect the juice over high heat, and just serve it out
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