Wash the celery and cut it into small pieces. Cut the small pieces of red pepper and the size of celery. Ginger and garlic are sliced. The chicken is washed and sliced into a little raw powder, salt, cooking wine, ginger, and a little bit of soy sauce. Marinate for about ten minutes.
The hot oil in the pot is sautéed with garlic and dried chili, and the chicken is simmered in a sizzling fire.
Stir in celery and red pepper together, sprinkle a little salt, a little soy sauce, until the celery red pepper is broken. (I used this process for less than three minutes, because the celery red pepper is also eaten raw).
Take a pot and eat, and have a drink with your dearest.
When pickling chicken gizzards, the raw powder is released to make the taste of the chicken clams more crisp and not easy to fry, so it is not appropriate to put more, otherwise it will be easy to fry or it may not be cooked, affecting the selling phase is small, affecting the taste is not good. .