1. Pipa legs bought in the supermarket, thawed and washed.

2. Remove the meat from the chicken thighs so that the meat and bones are separated.

3. Dice the removed chicken meat.

4. Add cornstarch, cooking wine, salt and ginger to the diced chicken.

5. Scratch the diced chicken and marinate for more than 30 minutes.

6. Green and red bell peppers cut into sections, vinegar peppers removed and set aside.

7. Hot pot cold oil.

8. Add diced chicken and stir-fry.

9. Stir-fry quickly to prevent sticking to the pan, stir-fry until the diced chicken whitens add soy sauce and dark soy sauce.

10. Stir-fry the diced chicken to break its color.

11. Add green and red bell peppers and vinegar peppers and continue to stir-fry, until the chili peppers are broken add a little chicken seasoning.

12. Start the pot to plate.