Sanhuang chicken

1000g

green pepper

200 grams

condiments

oil

Proper amount

salt

Proper amount

Pixian bean paste

Proper amount

cooking wine

100 ml

Light soy sauce

50 ml

refined sugar

10g

oyster sauce

Proper amount

step

1. Thaw three yellow chickens first.

2. Cut off the chicken tip in the chicken breast and its surrounding chicken oil, chicken head, chicken feet and lungs. Cut the rest into 4-5cm pieces.

3. Wash the bleeding water of the cut chicken pieces with clear water and control the moisture.

4. Remove the soft white strips from the green peppers and cut them into pieces for later use.

5. Prepare ginger slices, garlic slices, pepper, star anise and cinnamon.

6. Pixian bean paste, soy sauce, cooking wine, salt and sugar.

7. Heat the wok, turn off the fire, pour the oil into the dry spices and stir-fry the fragrance.

8. Add ginger and garlic and stir-fry until fragrant, then add Pixian bean paste and stir-fry until fragrant, and stir-fry red oil.

9. After controlling the water, add the chicken pieces, stir fry over high fire, stir fry repeatedly, and quickly dry the water until the chicken is tight.

10. Add cooking wine and stir-fry to make the steam take away the fishy smell, and release soy sauce, oyster sauce, salt and sugar. I'm not sure how much salt to put, so try the soup and adjust it.

1 1. Cover, the fire will ripen the chicken pieces.

12. About 3 minutes, open the lid, there is almost no soup.

13. Put the green pepper into a spoon and cut it off for about 20 seconds.

14. The heat of the chicken oil is very high, and the temperature of the chicken will make the green pepper fully mature after turning off the fire.

15. Dish and eat.