Because use, is the chicken that has frozen, go so job of raw meat or fish should have been done.
I am after chicken stripping and slicing, with bleb half hour, midway changes water take out hematic water. Next souse, the Jiang Hei that use green is peppery and unripe smoke cooking wine souse about 20 minutes.

Prepare burden, green pepper is cut a bit bigger.

Celery and onion, this two can not want.
Because,I am purely freezer remnant half onion and a celery do not know how to use up ability to be put, so burden watch was not written.

Chicken issues boiler to be copied first, fry the flesh to profession not apparently incarnadine.
This measure is fried after making, should meet have a few boiling water, do not drop later period to be able to be used.

Oil pours in boiler, fry onion and celery, give sweet smell a little can.
Do not have some to jump over this one pace directly.

Set course at the same time, oil pours afresh in boiler, explode the boiler below Chinese prickly ash of green ginger anise sweet.

Fall to be born next smoke.
Attention! ! ! Unripe smoke must fry first! Otherwise dish can have very thick unripe smoke do not have ripe flavour.
If do not have celery and onion, fry directly namely makings, very simple.

Enter gallinaceous piece. The attention is a gallinaceous piece add, the Shang Xian that a moment ago stayed does not go in, this is for better tasty.

Put ready Qing Gongjiao next, go in the boiling water that remain, stew boil a few minutes, can give boiler. Remember tasting gustation to, weak add bit of salt again.
This one pace also can master according to him taste, chicken is accomplished should about the same now ripe. Nevertheless myself likes to eat stew sodden green pepper, so I was stewed very long. , stew quickly till green pepper changed. If you like to have fragile green pepper, do not stew too long, give boiler directly, in that way word color also is met a lot of more good-looking.