1. Dice chicken breast, grab it with cooking wine, green onion and ginger water until it becomes sticky, moisten the starch, add oil, mix well and marinate for 20 minutes
2. Stir-fry the diced chicken in a hot pan with cold oil until the color changes and the oil stays in the original pan
3. Two spoons of bean paste
4. Add the right amount of soy sauce and cooking wine
5. Stir-fry on low heat until fully integrated, then add sugar and fry until thickened
6. Diced chicken and green red pepper
7. Stir evenly to get out of the pot
8. Wash the pot
9. Just install it
Tips:1. Just dicing the chicken breast directly, even the so-called native chicken is tender nowadays, don't pat, smash, or hit a knife or something;
2. The sauce must be sautéed on a low heat and slowly, with a little more sugar at the end, and fry until it is sticky. Be careful not to stir the pan frequently.
