materials: chai chicken, green pepper and red pepper

auxiliary materials: garlic, scallion, ginger, pepper, star anise, cinnamon, fragrant leaves, red pepper and white sesame

seasoning: salt, cooking wine, soybean sauce, sesame oil, sugar, dark soy sauce and light soy sauce

practice:

1.

2. Prepare ginger slices, onion segments and garlic into a dish, and then add some fragrant leaves, cinnamon and red peppers for later use.

3. add a little vegetable oil into the wok, add pepper and star anise and stir-fry until fragrant.

4. Stir-fry the chicken nuggets, pour 5g cooking wine along the side of the pot, stir-fry for a while, stir-fry the moisture in the chicken nuggets until the chicken nuggets are all discolored, then add the onion, ginger, garlic and other auxiliary materials, and stir-fry the flavor of the auxiliary materials again.

5. Add 5g of soybean sauce, 5g of light soy sauce and 3g of dark soy sauce to the auxiliary materials, stir-fry for about 2 minutes again, and stir-fry the chicken pieces until the color is even.

6. After stir-frying, pour a little hot water into the pot to boil. The amount of water is equal to that of chicken nuggets. Add 2g of white sugar to refresh, add 2g of salt to taste, cover the pot and simmer for 15min.

7. When stewing chicken pieces, prepare some green and red peppers, remove the stalks and seeds and cut into triangles.

8. after stewing the chicken pieces for 2 minutes, pick out all the auxiliary materials such as onion and ginger in the pot, turn to high heat to thicken the soup, and finally add green pepper, sprinkle some cooked white sesame seeds, stir well and then serve.