2 drumsticks (pipa legs)

Noodles100g (2 balls))

6 red pepper

3 green pepper.

condiments

Soy sauce 10g

Cooking wine 5g

Salt 2g

Sugar 2g

White pepper 1g

Two slices of ginger

Green pepper and red pepper 6g

Soy sauce 5g

Laopai 5g

Oyster oil 5g

40 grams of edible oil

2 fresh rattan peppers (if any)

working methods

Step 1

Bone the chicken leg.

Second step

Cut the chicken leg into small pieces.

Third step

Mix 10g light soy sauce, 5g cooking wine, 2g salt, 2g sugar, and 1g white pepper for 20min to taste.

Fourth step

Red and green peppers are cut into small pieces, about 1 cm.

Step five

Boil the water, add the dried noodles with scallops, cook for 2 minutes, immediately remove them and spread them out properly.

Step 6

Cool the oil in a hot pan, add all the green and red peppers, and fry them into pepper oil on low heat.

Step 7

Stir-fry ginger slices with fried pepper oil, add chicken pieces, and stir-fry quickly until the chicken pieces are fully cooked and the chicken skin is slightly burnt.

Step 8

Pour in 2 pieces of rattan pepper and red and green pepper, stir-fry 5g of soy sauce, 5g of soy sauce and 5g of oyster sauce.

Step 9

When the green and red peppers are ripe, turn off the fire, pour the cooked noodles into the pot and mix them with the chicken pieces evenly.

Step 10

The shredded chicken noodles with rattan pepper are ready.