1. Prepare ingredients, soak the dried tangerine peel in water to soften.
2. Wash the chicken, use a knife to chop it into a 2 cm dinner pot, put green onion, ginger and salt.
3. Pour cooking wine and soy sauce.
4. Mix well and marinate for 10 minutes.
5. Fry the diced chicken in a 40% hot oil pan.
6. Take it out after death.
7. When the oil temperature rises to 70% hot, re-fry the chicken.
8. Re-fry until golden color and crispy surface, remove the oil.
9. Prepare pepper.
10. In another pot, add a small amount of oil to heat, add the dried chili section (half), pepper (half), green onion, and ginger slices, stir-fry the soaked tangerine peel (half), and pour in a small amount of hot water to bring to a boil.
11. Hit out the slag.
12. Add the fried chicken.
13. Stir in salt, soy sauce, cooking wine and sugar
14. Reduce the heat until the soup is almost dry, then pour in the remaining chili knots, Chinese pepper, and tangerine peels and fry until light oil.
15. Put it out of the pot and let it cool.
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