2. Boil the right amount of water, chicken pieces of cold water blanching pot blanching and then fished out and drained.

3. Ginger and scallion slices, small red pepper julienne, vegetable pepper cut into pieces.

4. frying pan on the fire, pour sesame oil and vegetable oil mixture half a bowl, the oil is slightly hot, put the ginger stir fry for a while and then into the small red pepper and green onion slices stir fry.

5. Add the chicken pieces and stir-fry.

6. Add half a bowl of rice wine and half a bowl of dark soy sauce and soy sauce mixture.

7. Put two spoons of sugar and stir-fry well.

8. Simmer over medium heat until a little broth remains, then add the peppers and garlic.

9. Cover the pot with a lid and reduce the juice over high heat, at this time put the casserole on another fire until it is very hot and then remove from the fire.

10. Quickly pour in the three cups of chicken that have finished collecting the juice, put in the nine layers of tartar, cover and simmer for 30 seconds.