2. Burn the bought chicken on the stove first, cut the chicken into small pieces, wash it in water for many times to remove blood, boil water in the other pot, add onion leaves, onion slices and ginger slices, and add chicken in cold water.
3. Accessories cutting: red bell pepper and green pepper are peeled and cut into rhombic pieces, and fresh mushrooms are cut into chicken pieces after being washed with water.
4, stir-fry sugar color: burn oil in the pot, add rock sugar into the cold oil, stir-fry slowly on low heat, and stir-fry until it is purplish red.
5. After the sugar color is fried, pour in the chicken pieces and mushrooms and stir fry until the chicken pieces are colored.
6. Add cooking wine and stir-fry, remove fishy smell and relieve boredom, and add the cut conditioning: stir-fry onion segments, millet spicy, ginger slices, garlic onion pieces and dried peppers in oil for a while (to make their fragrance overflow), and then mix the seasoning and chicken pieces and stir-fry.
7. Add the hot water prepared in advance and submerge the chicken.