Marinade: 6 slices of ginger, 6 cloves of garlic, appropriate amount of onion, fragrant leaves 1 slice, star anise 1 slice, cinnamon 1 slice, fennel 1 bar, bean paste 1 tablespoon, 2 tablespoons of soy sauce, and starch/kloc.
1. Wash the rooster and chop it into small pieces for later use.
2. Pour all the marinades into the chicken pieces, grab them evenly by hand and marinate for 20-30 minutes.
3. Wash millet pepper and long green pepper for later use.
4. After washing the mushrooms, squeeze out the water by hand.
5. Cut two kinds of peppers into small pieces, and cut mushrooms into small pieces for later use.
6. Heat the pot and pour oil, grab a handful of peppers and put them in.
7. When the oil is heated to 7.8%, pour in the pepper and stir fry until the fragrance of the pepper comes out.
8. Put the pepper and pepper out for later use, and leave the oil in the pot.
9. Pour in the marinated chicken and stir-fry until it is 80% cooked.
10, pour in diced mushrooms and continue to stir-fry until the mushrooms are cooked.
1 1. Pour in the previously fried double pepper segments, add a little salt and soy sauce and stir well.
12, the pot is ready, and the roast chicken is ready to eat.