Ingredients: half a chicken, green onions, ginger, pepper, cooking wine; 3 tablespoons soy sauce, 2 tablespoons sweet noodle sauce, 1 tablespoon Pixian bean paste, 2 tablespoons soy sauce, 3 tablespoons sugar, sesame oil 1 tablespoon pepper, salt and chicken essence.

1, chicken, chicken as much as possible, do not use broilers, cut into pieces, rinse, and soak in bloodletting water for 20 minutes to remove fishy smell.

2. Put chicken nuggets, green onions, ginger slices, pepper and a small amount of cooking wine into a cold pot, boil over medium heat, take out the chicken, rinse it, and control the moisture.

3. When the ingredients in the bowl are mixed, three sauces are needed to form a compound flavor, namely soy sauce, sweet noodle sauce and bean paste, with a ratio of 3: 2: 1. Add 2 tablespoons of light soy sauce and 1 tablespoon of sesame oil and mix well.

4. Add more oil to the pot than cooking, add 3 tablespoons of sugar and stir-fry until the chicken pieces are basically cooked. This step of "oiling" is essential, which is more fuel-efficient in family practice, and the restaurant can fry it for better effect.

5. After stir-frying and coloring, add onion and ginger and continue to stir-fry for 1 min to give off fragrance.

6. Add sauce to the bowl, stir-fry the sauce, and add boiled water without chicken nuggets.

7. Cook for about 20 minutes. Try to use a pot with better sealing, and the cooking time will be greatly shortened.

8. Add a proper amount of pepper, a small amount of salt and chicken essence to taste before cooking, and mix well before cooking.