1, ready green onion ginger slices moderate, 10 cloves of garlic, pepper moderate, dry chili moderate spare.
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2, the pan is hot without oil, the chicken pieces into the pan and stir-fry, until the water will be stir-fried tightly dry, the chicken began to contract! Not yet fried paste when, will tightly dry water chicken pieces into the vegetable pot standby.
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3, the pan is hot into the right amount of salad oil, the oil is hot will be peppercorns, dried red chili peppers into the pan choked to make sure that does not The first thing you need to do is to make sure that you don't get any of the chili peppers in the pot.
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4. Pour the chicken into the pan and stir-fry for several times, and when some of the chicken pieces start to bubble with oil, spray them with soy sauce.
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5, after the chicken pieces of color, add the appropriate amount of vinegar, and then stir fry.
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6, put the onion, ginger and garlic into the pot and stir-fry a few times again, and leave half of the garlic for last.
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7. Put in the appropriate amount of salt, then pour hot water into the pot, the amount of water to submerge the chicken pieces prevail.
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8, with a high fire until the pot of water was basically closed, only a little bit of thick vegetable juice left.
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9, fresh sharp chili peppers, the rest of the garlic into the pot, stir fry for a few times to chili peppers break off subject to the appropriate amount of MSG, stir fry a little after the plate can be.
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