Chicken 1 piece, dried fermented soybean, dried pepper, green pepper, onion, ginger, oyster sauce, soy sauce, cooking wine, starch, sugar and salt.

method of work

1. After washing the chicken, cut it into small pieces, add a teaspoon of salt, two teaspoons of cooking wine, two teaspoons of soy sauce, a few slices of onion and ginger to remove the smell, marinate for about 20 minutes, and then take it out in the refrigerator and turn it over.

2. Add a little more oil to the wok than usual, heat it, add ginger slices, a tablespoon of fermented soya beans and dried chilies, and stir-fry with slow fire for fragrance. At the same time, take out the marinated chicken, pick up the onions and ginger segments, and grab them evenly without adding proper amount of starch to the meat.

3. Pour in the marinated chicken after the lobster sauce starts to smell, turn to medium heat and stir-fry slowly until the chicken changes color and the water is dried; Add two tablespoons of oyster sauce and one spoonful of sugar halfway and mix well;

4. Stir-fry the chicken until the water is completely dried and fully colored, then add a small bowl of hot water, until it is less than half of the chicken. Continue to boil the water with medium heat until it is slowly dried. This process takes about 10- 15 minutes, and you can season it slightly according to your own taste, but it is no longer recommended to put chicken essence because oyster sauce is very fresh and sweet;

5. Finally, add the chopped green pepper pieces and stir fry for a few times to get out of the pot.