material

Cooking materials (two people)

Ingredients: chicken leg (2 pieces), green pepper (2 pieces), red pepper (2 pieces), ginger (3 pieces), garlic (3 pieces) and chives (3 pieces).

Marinade: salt (1/2 tablespoons), Haitian seafood soy sauce (2 tablespoons), monosodium glutamate (1/2 tablespoons),

Seasoning: Haitian seafood soy sauce (1 tbsp), monosodium glutamate (1/2 tbsp), salt (1/2 tbsp), cooking wine (1/2 tbsp) and cumin powder (appropriate amount).

working methods

1. Wash the chicken legs, cut them into small pieces, put them in a clean bowl and marinate for half an hour.

2. Wash green and red peppers and shallots, cut green peppers from the middle, remove seeds and cut into sections; Cut red peppers into Chili rings; Cut the onion and shred the ginger for later use.

3. Dry the wok, and put the green pepper directly into the wok and saute.

4. Heat 3 tablespoons of oil to 70% heat, add ginger and garlic and stir-fry until fragrant, then add chicken pieces and stir-fry until it becomes discolored (half cooked).

5. Pour the roasted green pepper into the pot, add 1/2 tablespoons of soy sauce, 1/3 tablespoons of monosodium glutamate, 1/3 tablespoons of salt, 1/2 tablespoons of cooking wine and a proper amount of cumin powder, and stir-fry evenly with the chicken pieces.

6. Finally, add onion and red pepper rings, pour in 1/3 porcelain bowl water, cover the pot and stew for about 2 minutes, and serve.