1. Cut the chicken into pieces, and when washing, remove as much chicken fat and blood clots from the belly as possible.

2. After washing, add one tablespoon of salt and two tablespoons of cooking wine to the water and soak the chicken pieces for half an hour.

3. Heat the pot, do not add oil, lower the heat, add the chicken pieces until dry, stir-fry until they change color, and serve. (It doesn’t have to be fried, it just needs to change color. This step replaces blanching)

4. Wash the pot, heat it with cold oil, turn on low heat, add ginger and garlic and sauté until fragrant, add seasonings that suit your taste, add Chicken pieces, add potatoes (carrots, onions, etc., you can add them as you like, or not) and stir-fry evenly.

5. Pour in hot water that has just boiled [above 90℃] (this is very important) and cover the pot for a while (control the time according to your own taste. If you add potatoes or something, boil it for a while. ).

6. Open the lid, add green peppers, collect the juice, turn off the heat, add minced garlic, mix evenly, and serve.