1 Cut the chicken into1.5–2cm square pieces. Slice ginger, shred shallots, and cut dried peppers (traditionally, red peppers are washed, mashed, and broken in a stone mortar, commonly known as Baba red peppers).

2 Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices, pepper and sweet wine and marinate for 25-30 minutes.

Pour 300 grams of oil into the pot. After heating, fry the chicken pieces. Stir-fry until it is ginger, take it out and leave it for a while, then stir-fry it again. Then drain the oil in the pot for later use.

Leave a little oil in the pot and heat it with high fire. Add onion ginger, pickled pepper and spicy sauce and stir-fry until fragrant, then add fried chicken pieces and stir-fry until the chicken pieces are evenly covered with sauce. After 2 -3 minutes, put the dried pepper and pepper into the pot. After 2 minutes, turn to medium heat and continue to stir fry. When the oil in the pot is almost absorbed and the peppers and prickly ash are burnt, you can go out of the pot.