material

Ingredients

Three yellow chickens 1/2

3 peppers.

3 dried peppers

Xiaomi spicy 3 ge

ingredients

Pepper

1 spoon

eight angles

two

myrcia

2 tablets

light soy sauce

2 scoops

cooking wine

1 spoon

white sugar

1 spoon

salt

of appropriate amount

scallion

of appropriate amount

ginger

of appropriate amount

The method of stir-frying cockerel with millet pepper

1.

Chop the Sanhuang chicken into small pieces. Put cold water in the pot, add chicken pieces and bring to a boil.

2.

When the chicken pieces are blanched, cut the onion and ginger into powder for later use. After the water in the pot is boiled, remove the chicken pieces, rinse off the floating foam with cold water, and drain the water for later use.

3.

Add a spoonful of soy sauce to the chicken nuggets and marinate with a spoonful of cooking wine for about 20 minutes. Cut the dried pepper into sections and chop half of the millet pepper. (Chopping the millet pepper will increase the spicy degree of the dish, or you can omit this step.)

4.

Cut the remaining millet pepper and Hangzhou pepper into small pieces for later use. Heat the oil in the pot to 60% heat, then add star anise, pepper and fragrant leaves to smell.

5.

Add minced onion and ginger and stir-fry until fragrant. Add dried chilli segments and chopped millet peppers and stir well.

6.

Add a spoonful of soy sauce. Adjust the fire and add the salted chicken pieces.

7.

Stir-fry the chicken pieces and the ingredients in the pot evenly. Add a spoonful of sugar and stir well.

8.

Continue to stir-fry on high fire until the chicken is cooked, then turn in the sections of Hangzhou pepper and millet pepper and stir-fry until the pepper is cut off. Add appropriate amount of salt, stir well and take out the pan.