1.

Wash the chicken legs, boneless and cut into pieces.

2.

Wash lotus root, peel and cut into pieces, and wash green pepper and cut into pieces.

3.

Put the chicken pieces into a bowl, add a little salt, pepper, cooking wine and soy sauce, stir well and marinate for 5 minutes.

4.

Add appropriate amount of water starch and grab the pulp repeatedly.

5.

Boil water in the pot, add diced lotus root until broken, and take it out for later use.

6.

Then put the chicken pieces and paste together, boil the boiled water 1 min, take out and drain for later use.

7.

Put oil in a hot pan to cool, add onion and ginger and stir-fry until fragrant.

8.

Then add spare chicken nuggets and diced lotus root, and add oyster sauce.

9.

Add appropriate amount of soy sauce and stir well.

10.

Add a little salt and sugar to taste.

1 1.

Add a few green peppers, color and taste, and increase vitamin C.

12.

Stir well, then turn off the heat.