The method is as follows:

Cut dry red pepper into sections, cut green onions into sections, cut ginger into large pieces, slice garlic or flatten it with a knife, and cut fresh pepper into small sections and set aside.

After the pot is hot without adding oil, put the chopped chicken pieces into the pot and stir-fry until the fried water dries up and the chicken begins to shrink but is not yet burnt. Put the chicken pieces that have been drained of water into a vegetable basin and set aside.

After the pot is hot, add an appropriate amount of soybean oil (or salad oil). After the oil is hot, put the whole Sichuan peppercorns and dried red peppers into the pot and simmer them to make sure they are not burnt.

Pour the chicken pieces into the pot and stir-fry several times. When some of the chicken pieces begin to release oil,

Spray it with soy sauce. Add more soy sauce, similar to braised pork.

After the chicken pieces are colored, spray an appropriate amount of vinegar and stir-fry again.

Put the onion, ginger and garlic into the pot and stir-fry a few more times (leave half of the garlic for last use)

Put in an appropriate amount of salt or add it later, and then add hot water,

As long as the chicken pieces are submerged, cook over high heat until the water in the pot is basically dry, only Until there is a little thick vegetable juice left.

Put the fresh chili peppers and the remaining garlic into the pot, stir-fry a few times, and add an appropriate amount of MSG (or no MSG) until the peppers are broken. Stir-fry briefly and then put it on a plate. This is The smell of childhood.