Tools/materials: half a large rooster, 5- 10 slices of ginger, 6-8 garlic cloves, 2-4 left and right red peppers, boiled water, pot, knife, apron, vegetable oil, white wine or cooking wine, soy sauce, salt, chicken essence.

1, buy back the slaughtered rooster, boil water in the pot, pour the chicken pieces, remove the blood foam, take out and take a shower, and rinse off.

2. If you feel that the chicken nuggets are relatively large, you can change the knife twice. Remember to sharpen the knife and fasten the apron before changing the knife.

3, prepare auxiliary materials, garlic, ginger, pepper, red pepper.

4. After the preparation of the ingredients is completed, start cooking, pour a proper amount of vegetable oil into the pot, add pepper particles, stir-fry until the oil temperature is 80% hot, and then pour the cleaned chicken pieces.

5. After the chicken pieces are poured in, pay attention to stir-fry evenly. The collagen of the rooster is particularly rich, and it is easy to stick to the pot if you don't stir-fry frequently. Stir-fry until the chicken makes a deep-fried sound, and add a little white wine. If you don't like the taste of white wine, you can replace it with cooking wine. The white wine is full of earthy flavor and more fragrant.

6, continue to stir fry, add a small amount of soy sauce, soy sauce, stir fry, stir fry until the color is even, pour in the auxiliary materials.

7. After stir-frying up and down, add clear water, add it to the submerged chicken pieces, cover the pot and cook for 20 minutes.

8. After 20 minutes, most of the soup in the pot has been concentrated. At this time, the chicken and soup have been integrated, and the collagen is full. Add salt and stir well.

9. Turn to low heat to collect juice and stir-fry for three to five minutes. Pour in a small amount of chicken essence, and you can prepare for the pot.

10, braised earthy cock out of the pot and put it on the plate, and a delicious home-cooked dish suitable for all ages is finished.