Ingredients: 600g of chicken.

Ingredients: 6 green peppers, 3 red peppers, ginger 1 slice, garlic 1 slice, and half onion.

Seasoning: 50g of edible oil, edible salt, soy sauce 10g, 20g of mushroom sauce, oyster sauce 10g, 3g of pepper and 3g of sugar.

Seasoning: 2 star anise, 3 angelica dahurica, 2 fragrant leaves and 8 dried peppers.

Preparatory work:

1, cut green pepper into horse ears for later use. In fact, this kind of green pepper is not very spicy and delicious. You can have more.

2. Wash the ginger and cut into pieces. Cut the onion into small pieces. Peel the garlic and cut it into large pieces for later use.

3. Wash the seasoning with clear water and drain the surface dust for later use.

Cooking method:

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2. Stir-fry until you can smell the fragrance of onion, ginger and garlic, then pour in dried Chili and stir-fry with onion, ginger and garlic. Before cooking, pay attention to washing the dried peppers with clear water and then soaking them, so that the peppers are not easy to burn and blacken in the pot.

3. After the dried peppers are put into the pot and stir-fried a few times, you can pour the seasoning into the pot and stir-fry them together to give a fragrance. Our spices and dried peppers are washed with water, which is relatively difficult to burn. You should know that spices and dried peppers will be bitter after burning, which will affect the taste and aroma of dishes.

4. Stir the spices, dried peppers, onions, ginger and garlic evenly, and you can smell the thick fragrance. What are you waiting for? Pour the chicken into the pot and stir fry. Keep turning it over so that the chicken can be heated evenly in the pot. Another reason is to keep turning the ingredients in the pot, so that those ingredients and spices will not burn.

The chicken comes out of the pot first, and I began to see that the oil in the pot would be turbid. That's because the mixture of water and oil will slowly produce oil. After the water in the pot evaporates, what is left is oil. At this time, the oil I saw was clearer. This also shows that the chicken is almost fried, and the frying step is completed when the chicken skin is slightly yellow.

6. Next, the seasoning step can be carried out. Add soy sauce first to increase the taste. Add it and stir-fry evenly, so that the sauce flavor of soy sauce collides with the fresh flavor of chicken first, and you can also color the chicken.

7. Add 2 tablespoons of thick vermicelli sauce. Pork Hou sauce is a special sauce in Guangdong, which can make the meat of livestock and poultry more fragrant and tender and increase the flavor of dishes.

8. If there is beer, add another bottle of beer. If it's a 330ml bottle, you need 2 bottles. If you are a little stingy, add 1 bottle. If it is not enough, add water until the chicken has just passed. If you prefer soup.