shredded ginger

Garlic granules and (many garlic cloves)

A little pepper

green pepper

Xiaotian pepper (red, usually sold in supermarkets, super spicy, I like it).

A little sugar

Cooking wine

salt

Light soy sauce

dark soy sauce

vinegar

When everything is ready, you can start.

1

Heat 8 layers of oil in the pan, add a little pepper, shredded ginger and shredded garlic, stir-fry chicken pieces, add rice wine and stir-fry for a while, then add a little sugar, salt, a little vinegar, a lot of garlic cloves (according to your own preference) and a little soy sauce to color until the chicken is dry. Add a proper amount of broth or water (not chicken) and boil it before adding it.

2

Clean the pan, light it and heat it with oil. Add a lot of green pepper and small red pepper and stir fry quickly, but it can't be cooked. One minute at most is enough. (Because in the process of eating hot pot, the taste of pepper will become more and more spicy, so it is generally enough to eat dry hot pot like this. ) add salt, pour in the previously fried chicken and stir well.

If you are eating hot pot, put cabbage leaves in the pot and pour the chicken on it to avoid roasting the chicken too much during eating. Even if it's burnt, don't flip it easily. The best thing is to take out the burnt leaves and put in new ones. Generally, the fire is not very strong when I eat it, so that the dishes below are even more delicious than the last chicken. Don't trust me.