2. Accessories: onion 1 piece, 3 persimmon peppers.

3. Seasoning: 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, appropriate amount of salad oil, a little salt, sugar 1 spoon, 3 tablespoons of soy sauce, 6 tablespoons of soy sauce and 4 slices of ginger.

4. Wash and drain the Sanhuang chicken, cut it into pieces, add one spoonful of soy sauce, three tablespoons of soy sauce, one spoonful of oyster sauce and one spoonful of white sugar, and mix well for more than 30 minutes to make it tasty.

5, onion cut into large pieces, green pepper obliquely cut into small pieces, ginger sliced for use.

6. Take a casserole, dry the water, brush a layer of oil on the bottom and four walls of the pot, and heat the casserole on medium heat.

7. Add onion and ginger slices, stir-fry with chopsticks until fragrant, pour in marinated chicken, and stir-fry until the chicken becomes discolored and the meat is tight.

8. Add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and 3 tablespoons of soy sauce, stir well, and finally add 2 tablespoons of cooking wine or 1 tablespoon of white wine along the wall of the pot, then quickly cover it, and turn to a low fire to cook for about 15 minutes. There is no need to add water in this process, and the soup from the chicken itself is enough. Stir-fry with chopsticks every 5 minutes.

9. Finally, cook the green pepper for another 2 minutes.