Some people in the family love to eat internal organs, and pigs, pigs, pigs, chickens, ducks and ducks are all unhappy. Because the taste of the chicken is relatively heavy, the texture is not easy to taste. It needs to be marinated first, and then fried with heavy flavors. It can maintain a crisp taste and is invincible. Everyone can solve the two bowls of rice without pressure.
Wash the chicken chop, cut the thin slices, cut them as thin as possible, and wait for the cooking time to be short.
Chopped chicken chop to release wine, white wine (I used the Erguotou, about two teaspoons), soy sauce, salt, and two or three pieces of ginger, marinated for about five minutes
Cut the green pepper, pickle (that is, the yellow-green millet that is common in the supermarket), tear it by hand, and chop the ginger and garlic.
It is important to pour out the marinated chicken broth, pick the ginger slices, and drain the chicken.
Put the oil in the hot pot, put the chopped green pepper rings, stir the ginger and garlic for 30 seconds, saute the fragrant, then add the marinated chicken broth, stir fry for a little while to change color, immediately put in the pickled pepper, 剁Pepper, and a spoonful of pickled pepper water, soy sauce, stir fry evenly