Cooking Steps

1. 

   Step1:Blanch the sliced chicken and ginger in water. When the chicken oil floats and the soup is yellowish, remove the chicken for later use. Put a little salt in the soup. Sprinkle some medlar. Chicken soup out of the pot^_ ^After the chicken pieces are fished out, you can immediately pass a cold water to make the meat tighter, smoother, tender and crispy.

2. 

   Step2:Put ginger slices and red pepper in the pot and stir fry to make the flavor. Then put in the boiled chicken pieces. Add the proper cooking wine and soy sauce. Mix the seasonings well and then change to medium heat to stew - add a little water or chicken soup before covering properly

3. 

   Step3:Ten minutes later, open the lid and put the water bamboo in it. Add one wine, cover the Erguotou and a little sugar to taste. Then close the lid and simmer for five or six minutes

4. 

   Step4:Put in the shredded green pepper and stir fry it over high heat. When you feel the taste is right, leave the pot and simmer the chicken with water bamboo shoots^_ ^

5. 

   Step5:It's suggested to fry the chicken oil left by killing chicken at the beginning. It's very fragrant and not too greasy. Braised chicken with too much oil will overpower the original flavor of native chicke