1

Free-range chickens are slaughtered, washed and chopped into small pieces. Because it is used for dry stir-frying, chicken should be chopped into smaller pieces to be more tasty.

2

Free-range chicken meat is dark red and firm.

three

Wash coriander and red pepper, peel garlic, and cut green onions for later use.

four

Wash dried red peppers and soak them in clear water.

five

Peel garlic cloves and crush them with a knife.

six

Cut the soaked dried red pepper into large sections and slice the ginger.

seven

Wash fresh red pepper and cut into small pieces.

eight

Pour water into the boiling pot, chopped chicken pieces, and boil over low heat.

nine

After boiling for 10 minutes, take out the chicken, control the water and cool it for later use.

10

Pour vegetable oil into the wok, and the amount of oil is about two tablespoons more than usual. Add ginger slices and saute until fragrant.

1 1

Pour in the chicken pieces and stir-fry them on low heat.

12

Stir-fry until the chicken is golden in color and slightly burnt at the edge.

13

Turn off the fire, cover the pot and stew for 10 minutes.

14

Take out the chicken, leave the bottom oil in the pot, and stir-fry the onion with pepper until the onion is slightly yellow.

15

Pour in the chicken pieces and stir-fry the dried red pepper with low heat.

16

Sprinkle salt, add 1/3 tablespoons soy sauce and stir well.

17

Sprinkle garlic cloves, stir-fry slightly, turn off the heat and sprinkle with coriander.