1. One Xianghuang chicken, cut into pieces, wash and drain. Add appropriate amount of ginger slices and garlic cloves and stir fry together (I use a maifan stone wok, the process of frying does not stick).
2. Add appropriate amount of Pixian watercress, light soy sauce, dark soy sauce, and rock sugar according to your personal taste, and continue to stir-fry until it is colored.
3. Add boiled water to the ingredients, add a little cooking wine and balsamic vinegar to get rid of fishy. Bring to a high heat, turn to low heat, cover the pot and cook for about 40 minutes.
4. Add the cut red pepper cubes and green garlic sprouts, and harvest the juice over high heat.
5. Collect the juice and put it out~ OK, you can start! Delicious appetizer 😊
