I. Materials

Main ingredients: 400 grams of chicken feet tendon in water, 50 grams of red bell pepper.

Seasoning: 50 grams of salad oil, 3 grams of monosodium glutamate, 4 grams of salt, 5 grams of sesame oil, 10 grams of red oil, 10 grams of white vinegar, 5 grams of white wine, 6 grams of cornstarch, 15 grams of green onion, 50 grams of broth.

Two, practice

1. Red bell pepper cut small sections.

2. Boil water in a pot and add white wine, white vinegar, blanch the chicken tendons (about 1 minute) and fish out.

3. Put the bottom oil in the pan, sauté the red pepper, then put in the chicken tendon and stir fry for 30 seconds, cook the white wine, white vinegar, season with salt and monosodium glutamate (MSG), add broth, thicken the gravy, drizzle with red oil, sesame oil and sprinkle with green onions.