Stir-fried little rooster with millet and pepper

Overview

How to cook Stir-fried little rooster with millet and pepper at home

Half a three-yellow chicken, washed and cut into small pieces.
Put water into the pot to cover the chicken pieces, add ginger slices, bring to a boil over high heat, rinse with cold water to remove the floating residue, and drain the water.
Put it into a large bowl, add a spoonful of cooking wine and a spoonful of light soy sauce, mix well and marinate for 20 minutes.
Chop the onions and ginger.
Chop four dry red peppers and two millet peppers.
Set aside the remaining peppercorns, millet pepper, bay leaves, star anise, and Sichuan peppercorns.
Cut the remaining pepper and millet pepper into small pieces.
Heat oil in a pot, add peppercorns, bay leaves and star anise and sauté until fragrant.
Add onion and ginger.
Add chopped dry red chilies and millet chilies.
Add a spoonful of light soy sauce and stir-fry.
Add marinated chicken pieces and stir-fry over high heat.
Add an appropriate amount of white sugar and stir-fry until the chicken pieces are broken.
Finally, add the remaining Hangzhou pepper and millet pepper and stir-fry until raw. Add an appropriate amount of salt and stir-fry evenly. Then add an appropriate amount of chicken essence and stir-fry.
Plate.