2. Cut the dried red bell pepper into small pieces and wash with water to drain. (So that when frying incense, it will not be quickly paste, and clean)
3. Chicken cut into pieces add salt, egg 1/4 a little marinated for 30 minutes.
4. Put the seasoning soy sauce, oyster sauce, sugar, chicken essence, cooking wine, water into a bowl and mix well.
5. When the frying pan is hot, add a little oil, cool the oil into the chicken pieces, and stir-fry over medium heat.
(If you have the condition of deep frying, then the oil will be hot, put the chicken pieces of high heat frying until golden brown out, once again, the oil is hot, put the chicken pieces of deep frying for 1 minute, so that the effect will be better)
6. Slowly and patiently fry until the chicken piece shrinks, inside the grease is forced out.
7. Sample the chicken pieces and the oil from the frying and set aside, wash the pan clean.
8. Heat the pan, pour the oil into the pan again, add pepper, star anise, ginger and garlic, onion white segment, dry red pepper with a small fire to stir-fry the flavor.
9. Pour in the sautéed chicken pieces, pour in the pre-adjusted seasonings, stir-fry quickly over high heat until the chicken absorbs the sauce, add the scallions, pour in the balsamic vinegar, and stir-fry until the water is completely dry.
10. Heat a dry pan on the stove, add a little oil, add soybean sprouts with a pinch of salt, and stir-fry slowly until the sprouts are broken.
11. Finally, the fried chicken pieces poured on the dry pan, sprinkled with white sesame seeds, on the dry pan on the fire while heating while eating can be.
If you don't use a dry pan, just mix the two ingredients together and stir-fry for 2 minutes.