1. Boil small pieces of chicken thighs in boiling water to remove blood and remove them for later use.
2. Garlic beats loose.
3. Mince pickled ginger and pickled peppers, and reserve small pieces of red 99 seasoning.
4. Heat 6 layers in a pot with cold oil, stir-fry with pickled pepper and minced ginger and red 99 hot pot seasoning.
5. Stir-fry the bottom ingredients and add dried chilies.
6. Next, stir fry the chicken thigh meat until the meat becomes lumpy. Add cooking wine and dark soy sauce to color.
7. Pour in an appropriate amount of boiling water and simmer for 20 minutes, then add the vermicelli and cook for 5 minutes.
