Steps:
1, soak the green pepper for ten minutes and then control the water to dry. Two Vitex negundo green peppers are cut with a rolling knife (it looks beautiful), millet is cut into pieces about one centimeter long, and chicken is chopped into small pieces about one centimeter long.
2. Wash the chopped chicken with water, wash the blood with water, and then squeeze out the water. After squeezing out the water, add a spoonful of salt, a little pepper to remove the fishy smell, a little cooking wine, add an egg, grab it evenly with your hands, and let the chicken eat the egg liquid. Add a little more starch, grab it evenly again, and then marinate for ten minutes.
3. Put a wide amount of oil in the pan, and the oil temperature will be heated to 60%. Then carefully pour the chicken in. After frying for more than ten seconds, gently push the chicken away with a spoon, let the chicken be heated evenly, fry for about three minutes, and take the chicken out to control the oil.
4, the pot is hot, add a little oil, then add shredded ginger, garlic slices, green pepper and stir fry, then add chicken and stir fry quickly. Then add the millet spicy green pepper and stir-fry the millet spicy flavor. Stir-fry the spicy smell of millet, then add two green peppers and green onions, and continue to stir fry a few times quickly.
5, add the right amount of salt to taste, a little pepper, sugar, monosodium glutamate (add monosodium glutamate or not according to your own taste), stir fry a few times quickly, and finally add a few drops of old vinegar (when frying some meat, pour a few drops of old vinegar before cooking, which not only makes the meat more delicious, but also has no vinegar taste), stir fry a few times, and put it on the plate.