Ingredients: 3 pieces of chicken breast, 50g of dried pepper, 30g of pepper, appropriate amount of black pepper, cooking wine 15g, soy sauce 15g, oyster sauce 15g, 3g of salt, 2g of chicken essence, appropriate amount of onion, ginger and garlic, and appropriate amount of cooked white sesame seeds.

Practice steps:

1, chicken breast in cold water, add onion ginger and cooking wine, and cook for 15 minutes.

2. Take it out and cut it into chicken when it is not so hot.

3. Pour in soy sauce, oyster sauce and black pepper, stir well and marinate for ten minutes.

4, the oil temperature is 50% to 60% hot, and the shredded chicken is put into the pot and dispersed with chopsticks.

If you like chewy things, fry them less for a while. If you like crispy things, they will be brown and then fished out for later use.

6. Leave a little base oil in the pot and stir-fry aniseed, first put ginger and garlic, then put pepper and pepper. Remember to put the head (such as ginger and garlic) first, and then put the pepper, so as not to fry it, but also to fully release the spicy taste and fragrance of the pepper.

7. Pour in the fried shredded chicken, stir fry evenly, and then add a little salt, chicken essence and cooked white sesame seeds. Stir-fry evenly and serve.