1. Cut the chicken breasts into cubes and marinate them with salt and cooking wine. Pour seasoning oil before cooking to make the meat more fragrant and tender.
2. Chop dried sea pepper, ginger and garlic, and finely chop Pixian watercress.
3. Lye-flavored bowl juice prepared with balsamic vinegar, sugar, chicken powder and pepper
4. First pass the marinated chicken breast cubes in oil and remove.
5. Leave the oil in the bottom of the iron pan and saute the peppercorns until fragrant.
6. Add ginger and garlic and sauté until fragrant
7. Put Pixian bean paste and stir fry until fragrant
8. Add dried sea pepper and stir fry until fragrant.
9. Stir fry with chicken
10. Put the sea pepper noodles and stir fry to get the red oil
11. Pour in a bowl of juice and sauté until fragrant, and stir-fry with water.
12. Cashew nuts
13. Stir fry with cashew nuts
14. Add sesame oil and white sesame seeds to fry until fragrant
15. From the pot to the plate
Tips:Be sure to use chili noodles to get the red oil.
Pepper noodles must be added to the bowl of juice to bring out the flavor of the lily juice.
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