Pepper diced chicken, a distinctive traditional dish, belongs to Sichuan cuisine and is a famous Jianghu-style dish in eastern Sichuan, named after its origin in Gele Mountain. Dried Chili is not the main ingredient, but the main ingredient, which fully embodies the characteristics of Jianghu chefs.

Ingredients: chicken breast 250g, horseshoe 50g, pickled pepper 1 5g, egg1piece, and proper amount of starch.

Seasoning: 50g of lard, 0.5 tbsp of soy sauce, 0.5 tbsp of broth 1 tbsp of cooking wine, 2 shallots, 6 slices of ginger, appropriate amount of balsamic vinegar, 0.5 tbsp of refined salt 1 tbsp of sugar, and 0.5 tbsp of monosodium glutamate 1 tbsp.

1. Remove fascia from chicken breast, wash and cut into pieces, add salt, soy sauce, cooking wine and monosodium glutamate, and mix well for curing.

2, peeled water chestnut, washed and diced; Pickled peppers are pedicled, seeded and chopped; Wash onion, ginger and garlic and cut into powder; Mix protein, starch and water into a thin paste.

3. Put the wok on the fire and add lard to heat it. After sizing the diced chicken, slide it into the oil pan until cooked.

4. Add pickled peppers, stir-fry quickly until the diced chicken is all Chili red, add water chestnut, ginger, onion and garlic, stir-fry until fragrant, cook the juice made of salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and broth, stir-fry quickly, and add a little vinegar to stir evenly.