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Royalties
One chicken thigh (big).
Dried chili peppers 40 g
Ginger slices 3, 4 slices
7,8 slices of garlic
7,8 shallots
1 tbsp cooking wine
1 tsp of salt
A little white pepper
Light soy sauce 2 tablespoons
1 tbsp sugar
Half a small dish of white sesame seeds
1 small dish of peppercorns
method
Cut the chicken thighs into bite-sized pieces. Marinate with salt, white pepper, cooking wine for 15 minutes.
Heat the oil pan over medium and high heat. Stick the chopsticks in, if the edge of the chopsticks bubbles, it means that the oil temperature has reached the level that it can be fried. Remove the chicken nuggets and quickly scatter them with chopsticks. Fry until golden brown and lightly charred. Don't lay too much at once, I blow it up three times.
Leave some oil at the bottom of the pan, sauté the pesto slices ginger slices and peppercorns over low heat, then stir-fry the ginger slices for a minute or two, then sauté the dried chili peppers well. The fire is not too big, too big dried peppers are easy to fry black. Smell garlic, pepper, spicy taste is enough.
Remove the chicken nuggets and stir-fry well.
After sprinkling the sugar with white sesame seeds and turning well, turn the green onion and turn it over again to get out of the pot.
Tips
The taste of chicken nuggets is dry and fragrant, not the kind that will have juice flow out after one bite.
The fried oil can be filtered and used to mix cold vegetables (put a piece of kitchen paper in a thin mesh spoon, and then put a cup or bowl underneath. After the oil is cooled, the speed of filtration is a little slow, and it is better to filter when there is a temperature). If you stir-fry, first use half of the amount of oil (half of the oil of the stir-fry) into the pot, stir-fry the chives, ginger and garlic and then pour the vegetables into it, turn it over a few times, and then pour the old oil into it, the temperature in the pot is not so high, so it will be better.