Ingredients: 2 green peppers, onion, ginger and garlic a small dish, 2 dried chili peppers, pepper 1 small spoon, oil and salt in moderation, chicken skin 300g, corn starch a small spoon, pickled chili peppers in a small dish, five spice powder in moderation, two spoons of soy sauce, a spoon of dark soy sauce, a spoon of cooking wine, a spoon of oyster sauce.
1, the chicken skin wash clean to remove the top of the chicken oil, and then cut into small sections.
2, put salt, cooking wine, soy sauce, soy sauce, five-spice powder, oyster sauce, pepper, green onion, ginger marinade ten minutes.
3, the green pepper shredded, chopped green onions and ginger, garlic sliced into the corn starch into the gravy, the pickled peppers chopped.
4, put the right amount of oil in the pot, the oil is hot to seven or eight into the chicken skin batches into the frying pan frying into a golden brown fish out.
5, the fried chicken skin out of the oil control standby.
6, leave a small amount of oil in the pan, low heat, put the dried chili peppers and peppercorns stir-fry until browned, and then put the pepper, onion and ginger crushed stir-frying out of the flavor into a small amount of cooking wine and soy sauce cooking aroma.
7, cooking wine and soy sauce a little immediately after the shredded green peppers into medium heat stir fry.
8, green pepper stir-fry a few times into the fried chicken skin break up, add a small amount of boiling water, add two spoons of soy sauce on high heat and continue to stir-fry a few times.
9, stir-fry a few times over high heat and pour in cornstarch thickening sauce, and a small amount of chicken essence and quickly stir-fry until the soup thickens.