Pot into the clear oil 20 grams, burned to 60% hot, down into the dry pericarp block 10 grams, 15 grams of dry red pepper section, pepper 8 grams, stirring until the pericarp, pepper caramelized, dry pepper purple, and then into the green onion 25 grams, 15 grams of ginger, a little stir frying out of the aroma, cook 10 grams of cooking wine, add 400 grams of chicken broth, down to 15 grams of soy sauce, add 10 grams of sugar, balsamic vinegar 5 grams of refined salt 5 grams, change the fire to rely on the flavor, add 5 grams of monosodium glutamate, 15 grams of sesame oil is ready. (can add 10 grams of fresh orange peel water) (this juice can be used to make 500 grams of deep-fried collection of dishes)

Method 2:

Pot into the 25 grams of oil, burned to 60% hot, into the dry peel 10 grams of block, 15 grams of dried red pepper section, 8 grams of peppercorns, sauteed until the peel, pepper burnt yellow, dried peppercorns, and then into the onion 25 grams of slices of ginger 15 grams, a little stir fry, add chili pepper 10 grams of fried out aroma, cook 15 grams of mash juice, add 400 grams of chicken broth, into the sugar color 20 grams, Watson's lemon juice 5 grams, 20 grams of sugar, 5 grams of salt, pepper 3 grams, change the fire to lean out of the aroma, add 5 grams of monosodium glutamate, 10 grams of sesame oil will be completed. (This juice can be used to make 500 grams of fried harvest dishes)