Instruments: half a chicken, green onions, ginger, pepper, cooking wine in moderation; 3 spoons of soybean paste, 2 spoons of sweet noodle sauce, Pixi County bean paste 1 spoon, 2 spoons of soy sauce, 3 spoons of sugar, 1 spoon of sesame oil, half a spoon of pepper, salt and chicken essence in moderation.

1, chicken as far as possible to choose the ground chicken, woodchucks, do not use broiler, chopped into pieces and rinsed, soaked for 20 minutes to bleed water to deodorize.

2, cold pot of cold water to add chicken, scallions, ginger, pepper, a small amount of wine, medium heat to boil, fish out of the chicken rinse, dry water.

3, the bowl of ingredients, you need to use 3 kinds of sauce to form a composite flavor, respectively: soybean paste, sweet noodle sauce, soybean paste, the ratio is 3:2:1, add 2 spoons of soy sauce, sesame oil 1 spoon mix well and standby.

4, add some oil in the pan than frying, add 3 tablespoons of sugar to stir-fry the sugar color, add chicken pieces stir-fry until the chicken pieces are basically cooked through, this step "oil" process can not be less, the family practice so that the oil is more economical, the restaurant can be deep-fried for better results.

5, stir-fry color, add green onions, ginger continue to stir-fry 1 minute out of the flavor.

6, add the bowl of good sauce, stir fry the sauce flavor, add boiling water did not exceed the chicken pieces.

7, simmer for about 20 minutes, try to use a better sealed pot, the simmering time will be greatly reduced.

8, out of the pot, add the right amount of pepper, a little salt and chicken seasoning, tossing evenly can be out of the pot on the plate.