1. Prepare tender chickens.
2. Prepare dried chili seeds, peppercorns, and wash the peppercorns with water.
3. Dice green onion, ginger and garlic.
4. Wash the chicken and chop it into 2 cm square pieces.
5. Pour cooking wine.
6. Add half a tablespoon each of dark soy sauce and light soy sauce.
7. Add salt, stir and marinate for 10 minutes.
8. Put the oil in a pot, heat to 70% or 80%, add the chicken nuggets. Fry over medium-high heat, deep-fry the chicken pieces until they are almost cooked, remove the oil when the moisture is dry.
9. Fried chicken nuggets.
10. Put another pot on the fire, add the oil, heat up, add the dried chili seeds and peppercorns, stir up the aroma over a medium-to-small heat.
11. Put in onion, ginger and garlic.
12. Pour the chicken nuggets.
13. Add an appropriate amount of salt and sugar and stir well.
14. Add MSG and stir well.
15. Plate.
Tips:1. Choose fresh tender chicken for the material selection.
2. When changing the knife, it should not be too large and the size should be uniform. Master the oil temperature when frying, and the heat should not be too high when frying.
