1. Dice colored peppers and dice broccoli roots (broccoli sprigs were made for Christmas tree salad yesterday, and don’t waste the remaining roots). Dice chicken thighs, add appropriate amount of salt, cornstarch, cooking wine and oyster sauce, and marinate. five minutes.
2. Cut the cucumber into two pieces of the same length, stand the cucumber upright, cut almost one-half of the height from the two-fifth place on the right side of the cucumber, and then cut it into pieces from the two-fifth place on the left side of the cucumber. Cut off the remaining part in the middle
3. Use a small spoon to hollow out the bottom of the middle into a bucket shape, and connect the handle with a toothpick.
4. Put water in a pot and bring to a boil. Add the cut broccoli roots and blanch for about 3 minutes.
5. Put oil in a pot and heat to 60% heat, add cashew nuts and fry them until golden and ripe, remove them for later use.
6. Heat oil in a pot, add green onion, ginger and garlic until fragrant. Add the marinated chicken and stir fry for 3 minutes. Add the diced bell pepper and broccoli root and stir-fry, thicken, and turn off the heat for 2 minutes. A little black pepper, salt and monosodium glutamate, and finally cashew nuts.
7. Take out the pan and serve.
8. This dish is tender, fragrant and crisp. The tender part is chicken, and the crisp part is cashew.
Tips:The cashews must be put last, otherwise they won't be crispy!
