Dice ginger and chicken, wash and control the moisture. Pour oil into the pan, stir-fry pepper, add chicken pieces and stir-fry over medium heat. Stir-fry the water, add the soy sauce and stir-fry the onion. Stir-fry the chicken pieces with soy sauce, and stir-fry the ginger until fragrant. Pour clear water over the chicken pieces and boil over high fire. Remove foam and simmer on low heat 1 hour. Add green pepper, a few slices of ginger, and collect the juice over high fire.

1, cut the ginger into pieces, slaughter the chicken into pieces, wash and control the moisture.

2. Put rapeseed oil in the pot, stir-fry pepper when the oil temperature is 50% hot, add chicken pieces and stir-fry over medium heat.

3. Stir-fry the water, add soy sauce and stir-fry the onion.

4, pour the soy sauce to fry the chicken pieces, put the ginger to fry the fragrance, pour the water without the chicken pieces, and boil over high fire.

5, go to the foam, turn the fire to a small fire and stew for an hour. Add green pepper and a few slices of ginger to collect juice.