1. Prepare an appropriate amount of onion and ginger slices, 10 cloves of garlic, an appropriate amount of pepper and an appropriate amount of dried pepper for later use.
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2. After the pot is hot, put the chicken pieces into the pot and stir fry until the water is dry, and the chicken begins to shrink and is not fried thoroughly. Put the chicken pieces into the vegetable basin with dry water for later use.
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3. After the pot is hot, add a proper amount of salad oil. After the oil is hot, put the pepper and dried red pepper into the pot to ensure that they are not burnt.
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4. Pour the chicken pieces into the pot and stir fry a few times. When some chicken pieces start to oil, spray soy sauce.
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5. After the chicken pieces are colored, add a proper amount of vinegar and stir fry.
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6. Put the onion, ginger and garlic into the pot and stir fry a few times again. Leave half of the garlic for final use.
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7. Add the right amount of salt, and then pour the hot water into the pot. The amount of water is subject to the submerged chicken nuggets.
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8. Use a big fire until the water in the pot is basically drained, leaving only a little thick vegetable juice.
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9. Put the fresh peppers and the remaining garlic into the pot, stir-fry a few times, take the peppers as the standard, add a proper amount of monosodium glutamate, and stir-fry and serve.
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