1. Method 1: Wash and slice bell peppers, onions and carrots, and mince garlic. Heat a little oil in a pot over medium heat. Heat the oil, add minced garlic, carrots and onion slices and stir-fry for about 30 seconds. After 30 seconds, add the bell pepper and continue to stir-fry for 2 minutes. After 2 minutes, add light soy sauce, seven-spice powder, black peppercorns, and salt to taste. Finally, stir-fry the seasonings and vegetables for 1 minute until the flavors are evenly incorporated.

2. Method 2: Wash the pipa legs, remove the bones, peel and dice them. Add salt, cooking wine, onion, ginger, garlic, starch, pepper and a little bit of dark soy sauce. Add some water and stir quickly. Evenly marinate until removed from the pot. Wash the bell peppers and tear them into pieces by hand and set aside. Start frying! After the oil is hot, add the marinated chicken to the pan, stir-fry quickly, and add the bell pepper when it is almost cooked. Continue to stir-fry over high heat, then add some light soy sauce and oyster sauce and continue to stir-fry. Remove from the pan when the bell peppers are cooked.

3. Method 3: Cut the chicken breasts into shreds, add a little sugar and mix well, let it sit for about 20 minutes, add a little starch and oil and mix well, set aside. Wash and shred the bell peppers and set aside. Cut a piece of ginger and set aside. Heat the pot first, add oil, put the shredded chicken and ginger slices into the pot until cooked, push the shredded chicken to one side, put the shredded bell pepper on the other side and stir-fry for a while, add salt, and stir-fry the shredded chicken and bell pepper Stir together evenly, add soy sauce to adjust color, and stir evenly. At this time, some soup will come out, thicken the gravy immediately and serve!