Practice: Step 1. cut the dried chili peppers vertically to two thirds, remove the chili pepper seeds, and be sure to hollow out. Step 2. Put the dried chili peppers to remove the chili seeds into the water to soak for ten minutes. （Step 3.

Bring water to a boil in a pot and blanch the chili peppers for about 3 minutes, remove, drain, and place in a bowl. Step 4. In another bowl, add the egg mixture, salt, glutinous rice flour and white sesame seeds, mix well then pour canola oil into the pan, make sure it is an amount that doesn't go over the chili peppers. Add the cleaned dried chili peppers and slowly crisp them, keeping the heat on throughout. Step 5. When the chili pepper crisp to the color a little darker, use a slotted spoon to drain the oil out of the pot, pour out the oil, and then add the dried chili peppers and the bowl of prepared ingredients to continue to sauté, still on the fire. Step 6.

Wait until the chili feels not soft, chili pepper skin looks like a tiger skin green pepper look can turn off the fire to add chicken essence and a little pepper, stir-fry evenly, until the chili pepper is cooled it is very crispy and fragrant.