1. Separate the green onion from the green onion leaves. The green onion is used for cooking, and the green onion leaves are put when the vegetables are almost ready. Place chicken breast slices in a large bowl, add 1/4 teaspoon of salt, 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine, 1/4 teaspoon of pepper, 1/4 teaspoon of sugar, and marinate with your hands until gumming. The hand feels very sticky. Divide it twice. Add 1 teaspoon of ginger and green onion water each time. Grasp until the meat completely absorbs the water. Then put down another ginger and green onion water. Teaspoon vegetable oil, grasp well;
2. Put the pot on the stove, medium heat, heat the pot for 3-4 to heat, then put the meat slices evenly, don’t put it in whole, wait for a while, push it with a spoon, wait until the meat is completely white, it proves that the meat is cooked. Spare
3. No need to wash the pot, add water to the original pot, add a little oil and salt (adding oil and salt is to make the mushrooms brighter and have a bottom taste), put the mushrooms after the water boils, and immediately pick up the filtered water for use after the water boils;
4. Wait for the water to boil again, put the mushrooms, pick up the mushrooms for a while after the water boils;
5. Turn the pot on high heat, put the oil in the pot, put ginger slices and white onion grains;
6. After sauteing, put the mushrooms and mushrooms, add 1/2 teaspoon salt-4/1 teaspoon sugar, stir fry slightly;
7. Pour the chicken, spread it a few times, put 1 teaspoon of water starch, spread evenly, pour a few drops of sesame oil, turn the pot a few times or use a spoon a few times, turn off the heat;
8. Put in the green onion leaves immediately after turning off the heat and turn the spoon a few times.
Tips:1. The chicken slices must be caught until the glue is lifted before adding water, starch and oil;
2. When the chicken slices are fried, don't put the whole meat into the pot, spread it out, and don't fry it too much.
