1. Cut all the main ingredients into filaments and serve on a plate for later use. Blanch the garlic moss.
2. Process the chicken breast. First, soak the chicken breasts in brine for 10 minutes. Then, put the cooking wine, salt, cornstarch, water, egg white, and chicken shreds together and stir evenly, and let stand for 20 minutes. Then put the chicken shreds into boiling water one by one and cook until 8 mature.
3. Heat the pan with cold oil, add minced garlic, soybean paste, cooking wine, soy sauce, sugar, vinegar, appropriate amount of water, and adjust the fish-flavored juice.
4. Add three shreds and stir fry.
5. Add chicken shreds. Stir fry and add some salt. After the color is pure, add a spoonful of rapeseed oil when the fragrance comes out. Finally out of the pot.
