1。 Tear the roast chicken into small pieces by hand (note: not too big and not too small)

2。 Peel ginger, wash it, cut it into 4cm long 1.5cm thick filaments, mash garlic and cut it into small pieces.

3。 Wash persimmon pepper, remove seeds and cut into thin slices for later use.

4。 Put the wok on a big fire, add peanut oil, stir-fry shredded ginger and garlic at 80% heat, add roast chicken, Laoganma and Shaoxing wine, add shredded pepper when it smells, turn it over the big fire with a spoon several times, and add chicken essence. (Note: Those who like sesame oil can pour some)

Note: Don't put salt in the dish, because the roast chicken and Laoganma are salty.

Hehe, this dish is made, and the workmanship is very simple. The most important thing is that it tastes good. You can try.