1. Cut the chicken into small pieces, peel the onion, slice the ginger, peel and mash the garlic, and cut the green pepper into diamond-shaped pieces.

2. Add salt, cooking wine and corn starch to the chicken pieces and mix well. Finally, add a little egg white and mix well.

3. Chop the lobster sauce

4. Put the seasoning into a bowl and stir well.

5. Heat the oil in the pot, add the chicken pieces and stir-fry until the color changes.

6. Stir-fry the lobster sauce in the pot, then pour in all the seasonings and burn until it bubbles.

7. Add the fried chicken pieces and stir fry until evenly coated with sauce.

8. Add 1/2 tablespoons of oil to the casserole and heat it. Add ginger slices, garlic, green pepper and dried onion and stir-fry until fragrant.

9. Pour in the fried chicken pieces.

10, cover the casserole, pour a little white wine along the pot and cook for 2 minutes. ?

Tips?

1. It's best to choose tender chicken for this dish. The frying time is not easy to be too long, and the chicken pieces can turn white. Because it is lighter than the second heating of casserole, don't be afraid of being unfamiliar.

This dish doesn't need extra soy sauce, because seafood sauce can help color, otherwise it will be too dark.

You don't need to add too much sugar, just a little, because the seafood sauce itself is sweet, so you'd better try it when mixing that bowl of sauce.

The rich fragrance of red onion is the key to make this dish. North Renye Fang is called dried onion. If you can't buy it, use small purple onions instead.