1. After cleaning the chicken tips, soak them in water for 1 hour
2. Then pick up and drain
3. Sliced ginger and onion, tempeh for later use
4. Pour the chicken tips into the basin, add shredded ginger, onion, oyster sauce, pepper, light soy sauce, salt, sugar, cooking wine, mix well, let stand and marinate for more than 2 hours
5. Add oil to the wok, sauté the ginger, onion, and tempeh until fragrant
6. Add chicken nibs, stir-fry on high heat for 2-3 minutes, pour in light soy sauce, cooking wine, dark soy sauce and stir well
7. Add half a bowl of water
8. Cover and simmer until the soup is dry
Tips:No skill.
