2, put oil in the pot, generally twice as much as cooking, depending on the number of chickens. Heat oil, add chicken pieces, stir fry, drain water, and stir fry chicken until fragrant. Add a little onion leaves, put them into the pot, garlic slices, ginger slices, pepper, star anise and fragrant leaves. Stir-fry until fragrant, add Lee Kum Kee spicy soy sauce and sweet noodle sauce, and stir-fry. Finally, add soy sauce, soy sauce and carved wine, stir-fry evenly and stir-fry the fragrance.
3. Add boiled water without chicken after stir-frying. Bring the fire to a boil, turn it down and stew for about 20 minutes. Open the fire to collect the juice, and try the salty one, because there is sauce and soy sauce in it, and the light taste needs no salt, so just add a little. When the juice reaches the required level, add green pepper, millet and scallion, stir-fry evenly, and take out the pot.
Ingredients: appropriate amount of chicken, one onion, one chunk of ginger, 7 cloves of garlic, appropriate amount of dried pepper, appropriate amount of pepper, 2 slices of fragrant leaves, star anise 1 slice, 2 tablespoons of carved wine, soy sauce 1 tablespoon, half a tablespoon of salt, spicy soy sauce 1 tablespoon, half a tablespoon of sweet noodle sauce, appropriate amount of green pepper, and millet.