I bought a box of horse millet pepper, diced green onion, garlic, and garlic. The other two pieces can be added directly.
After the chicken is washed, cut it first.
Cut into a rhombic shape, and then cut a small piece (this piece is about 1/5 胗). After the treatment, add the wine, June fresh (just in the house, no change to salt, soy sauce can also be) put in the refrigerator for about half an hour.
Cut the garlic into small pieces, it is easier to taste when it is fragrant.
The oil is about six or seven minutes hot, add onion garlic millet pepper, add a few peppers more flavor (not photographed here)
Pour the marinated chicken chop stir fry (the sauce is not added first), stir fry for four or five minutes (depending on the amount of the specific chicken chop), add the juice to the fire and stir fry
Old wine is ready to start!
It’s almost five years in the kitchen. I wrote the recipe for the first time. While writing, I was thinking about how to accurately express such personal preferences. I thought about it and thought that Chinese cooking, especially the sake, was a little random. Interesting, tips write the points I think should be noted: 1, remember to taste, chicken seasoning often, like this dish can be heavier (slightly a bit more salty than you expected), because the wine is used And the chicken chop is not too easy to taste. 2, stir fry the onion garlic pepper pepper when the oil temperature is not too hot, I usually pick up the onion color 3, pickled chicken chop when the pot is not poured together with the juice (water will lower the temperature, and according to 1 Surgery, juice may be more heavy), after the juice is recommended to put 4, noisy chicken to curl up and add juice to forget to write, in fact, I also added a little bit of flavoring (add sugar, honey can, can not be added) 5 The familiarity of chicken clams is based on personal preference. I like crispy, so the time is short. If you like it for a long time, you can be late.