First, put the chicken pieces into salt, marinate them with onion, ginger and garlic for 5- 10 minutes, stir-fry the pepper in the pot, turn off the heat when the pepper smells, and crush them. (You can use a rolling pin-a method invented by yourself) to cut the seeds of small red peppers. Put more, at least 10, otherwise it's not spicy.

Drain oil in the fire (although the actual oil consumption is not much, it needs to be put a lot, because water can't be drained later, and insufficient oil will stick to the pot)? Add Chili when it is 40% hot, stir-fry until fragrant, add minced garlic and stir-fry until fragrant. (It's better not to fry)

Add crushed pepper powder and cumin after garlic fragrance. Stir-fry Pixian watercress and sugar twice, stir-fry, and add monosodium glutamate and salt when the oil is red. Add chicken pieces and fry for 7 or 8 minutes. (Tip: Douban itself is salty, and the chicken has been marinated, so put little or no salt. )

four

When the chicken is cooked, add the rape and stir fry. (Again: If there is too much water in rape, you can thicken it with starch. )