1. Put cold water into the pot and put a small spoon on the bottom of the pot to avoid the meat skin sticking to the pot. Put in some onion and ginger; a tablespoon of cooking wine. Boil in high heat and skim once. Cook over low heat for 50 minutes. After being fished out, it will cool naturally.
2. The skin can be removed once it has completed its mission. Then cut the meat into large slices with a thickness of 3 mm.
3. Set the pot on the fire, pour in a little oil, put in the meat slices, stir fry in a small heat, force out the oil, about 5 minutes, until the surface of the meat slices is scorched, pour out the extra oil.
4. Prepare salt, sugar, chicken essence, cooking wine, soy sauce and a large amount of garlic. Don't put vinegar first, and then pour it into the pot.
5. Stir fry the red pepper quickly, pour in the sauce, stir twice, pour in the vinegar along the edge of the pot, stir well.