1, chicken thigh meat cut into small pieces, add cooking wine, salt, onion and ginger, ten or so pepper grains, marinate overnight.

2, the next day take out the chicken, put to room temperature, pick out the onion and ginger discarded.

3, sit in a frying pan, when the oil is eighty percent hot, batches into the chicken pieces of fried fish, continue to heat the frying pan, when the oil temperature is very high, pour into the just fried chicken pieces, quickly re-fried again, the purpose is to make the color better.

4, take another frying pan, hot, pour a little oil, put a lot of pepper burst incense;

5, and then put a lot of dry red chili, stir-fry two, pour into the fried chicken pieces;

6, put a little sugar, stir-fry quickly over high heat, down into the green onion, turn off the fire, start the pot, sprinkle with white sesame seeds.