Ingredients: 2 green peppers, onion, ginger and garlic 1 saucer, 2 dried peppers, pepper 1 spoon, proper amount of oil and salt, 300g of chicken skin, corn starch 1 spoon, pickled pepper 1 saucer, appropriate amount of spiced powder, 2 tsps of light soy sauce/soy sauce.
1. Wash chicken skin to remove chicken oil, and then cut into small pieces.
2. Add salt, cooking wine, soy sauce, soy sauce, allspice powder, oyster sauce, pepper and onion ginger and marinate for ten minutes.
3. Shred green pepper, chopped onion and ginger, sliced garlic into the sauce made of corn starch, and chopped pickled pepper.
4, put the right amount of oil in the pot, heat the oil to 70% to 80% heat, and put the chicken skin into the oil pan in batches to fry until golden brown.
5. Remove the fried chicken skin and control the oil for later use.
6. Leave a small amount of base oil in the pot, stir-fry dried peppers and prickly ash with low fire until they become discolored, stir-fry chopped pickled peppers and chopped scallion and ginger for fragrance, and then add a small amount of cooking wine and soy sauce to cook.
7. After cooking wine and soy sauce are cooked, immediately add shredded green pepper and stir fry.
8. Stir-fry the green pepper a few times, then add the fried chicken skin to break up, add a small amount of boiling water, add two spoonfuls of soy sauce and continue to stir-fry a few times.
9. Stir-fry a few times over high fire, then pour in the sauce mixed with corn starch and a small amount of chicken essence, stir-fry quickly until the soup is thick, and then take it out of the pot.