1. Half a fresh chicken, cut into small pieces with a knife
2. Green sharp pepper change knife
3. Change other ingredients to knife and spare
4. Heat the pan and pour about twice the amount of oil in the chicken
5. Add the chicken for the first oil stir-fry
6. Because there is moisture, stir fry on medium heat to drain the moisture of the chicken
7. Until the chicken is tightened and the water vapor is dry
8. Fish out with a colander
9. In another oil pan, add the chicken that has been sautéed and dry and stir-fry for a second time. The oil should be slightly under the chicken
10. Stir fry on medium heat until the surface of the chicken turns yellow
11. Use a colander to fish out again for use
12. Leave the bottom oil in the pot, add the pepper and dried chili, and let the heat choke the fragrance
13. Add ginger, green onion and garlic and stir fry for a fragrance
14. Add red millet and stir fry for a spicy taste
15. Add chicken and stir fry
16. Stir-fry the chicken over medium and small heat to taste, add a small amount of salt three times during this period to let the chicken taste
17. Stir-fry the chicken to taste, then add green chilies
18. Stir fry again, let the spiciness of the green pepper into the chicken
19. Before starting the pan, add a little sugar to enhance the flavor. Because salt was added before, you should taste the flavor before starting the pan and add salt.
20. The spicy and refreshing chicken will be out of the pot
Tips:Heart-warming tip: You must use oil to slowly remove the moisture in chicken. It is best not to use blanching method, because then the chicken is better to fry directly with oil.
Spicy pepper and red millet must be put in enough quantity to get the flavor.
If you like, you can also put some old soy sauce before the pot.
