Cooking Steps

1. 

   Step1:Wash the chicken and put it into cold water. Add three pieces of ginger, a sliced garlic gizzard and a scallion. Add a teaspoon of salt and a teaspoon of vinegar (this is because there is no cooking wine in my family. Here, cooking wine can be used instead). Cover and cook for 12 to 15 minutes.

2. 

   Step2:Cut the cooked chicken gizzards into small pieces after cold water. Shred the green and red peppers and carrots. Dice the garlic slices and ginger slices for standby.

3. 

   Step3:Place the plate as above. Spread the green and red peppers and carrot shreds into one layer.

4. 

   Step4:Steam in the pan with the lid on for five minutes.

5. 

   Step5:Adjust the juice during the steaming process. Add the pepper water in the wild pepper, two tablespoons of soy sauce, four drops of pepper oil, two small pinch of sugar, a teaspoon of salt and a spoonful of oil to mix in the bowl. After steaming, you can gently tilt the plate to pour out the juice (or not) and pour on the prepared soup.

6. 

   Step6:Cut the wild peppers crosswise and set them on a plate. Sprinkle with ginger and garlic foam and the cut Thai peppers. Mix well and serve. The taste is different from hot food after cooling.