Fish-flavored Chicken Shreds
by hb layman
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Chopped green onion, ginger and garlic, shredded carrots, shredded peppers, soaked fungus in warm water and shredded
2. Carrots are blanched in water until they are half-ripe. They can also be over-oiled, but too much oil is bad for your health, so let's over-water it.
3. Two spoons of light soy sauce, two spoons of vinegar, three spoons of sugar, appropriate amount of starch, appropriate amount of sesame oil, add appropriate amount of water, and make gorgon juice for later use
4. Cut chicken breast into shreds, use cooking wine, light soy sauce, and starch to mix well, marinate for ten minutes and set aside
5. Get out of the pan, heat the pan and put the oil on, heat it up to 80%, add the chicken shreds, fry until the color changes, set aside
6. Put oil in the pot, add green onion, ginger and garlic until fragrant, then add an appropriate amount of Pixian bean paste and stir fry to make the red oil
7. Add carrot shreds, hot pepper shreds, and fungus shreds and stir fry
8. Stir fry for a minute and add the shredded pork
9. Then add the gorgon juice, stir fry to collect the juice out of the pot
10. Platter
