Ingredients: 600g of chicken.

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

Seasoning: 50g of edible oil, salt, soy sauce10g, 20g of mushroom sauce, 3g of oyster sauce10g, 3g of pepper and 3g of sugar.

Spices: 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 eat more.

2. Clean the ginger and cut it into pieces, cut the onion into small pieces, peel the garlic and cut it into large pieces for later use.

3. Wash the perfume with clear water and drain the dust on the surface 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. Pay attention to rinse the dried peppers with water before cooking, and then soak them, so that the peppers are not easy to burn and turn black in the pot.

3. After the dried peppers are put into the pot and stir-fried a few times, you can pour the spices into the pot and stir-fry the fragrance together. 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 then you can smell the rich aroma. What are you waiting for? Pour the chicken into the pot and stir fry. Turn it constantly, 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, so 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 chicken skin is slightly yellow to complete the frying step.

6. Next, the seasoning step can be carried out. First, add soy sauce to add flavor. Stir well after adding it, so that the sauce flavor of soy sauce collides with the fresh flavor of chicken first, and the chicken can be colored by the way.

7. Add 2 spoonfuls of pork 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 a bottle of beer. If it's a 330ml bottle, it needs 2 bottles. If you are a little stingy, add 1 bottle. If it is not enough, add water until the water has just passed the chicken. If you prefer soup.