1, pour water into the pot, add ginger slices, scallion knots and cooking wine to boil, and then pour water into the flower shell.
2. Take out the blanched flower nail and drain it for later use.
3. Chop the chicken into small pieces and marinate with salt, cooking wine, ginger slices and onions.
4. Cut green pepper, garlic and ginger, and onion.
5. When the oil in the pot is heated to 60%, put the pickled chicken pieces into the pot and smooth them. When the chicken surface is tight, take out and drain the oil.
6, leave a little base oil in the pot, add garlic slices, ginger slices, onion segments, pepper particles and stir fry.
7. Stir-fry the peppers until fragrant, then pour in the flower shells and chicken pieces and stir well. Add soy sauce, sugar and salt to taste, and drop pepper oil before taking out.