1. Let the fungus water out, first cut the chicken breast into pieces, add 1/4 tsp salt, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1/4 tsp pepper, grab evenly, and the meat should not be too dry. Divide twice Add 1 tablespoon of clear water, grab until the water is absorbed, then add 1 tablespoon of cornstarch, and then add 1 tablespoon of vegetable oil, then grab evenly, and let stand for about 30 minutes. At this time, you can cut the vegetables and use a few Slice onion and shred, mince garlic, cut green pepper into circles and set aside;
2. Bring water to a boil, add 1 tbsp of vegetable oil and 1/2 tsp of refined salt, pour the fungus in blanching water to remove the woody smell, remove and drain after blanching;
3. Bring the pot to medium heat, slide and fry the chicken slices until they are eighty or ninety-eight mature, and set aside;
4. Heat up the pot again, add shredded onion, minced garlic and green pepper rings, and sauté;
5. Pour in vegetables and fungus, take a few times, add 1/2 tsp of salt, 1/3 tsp of pepper, 1/4 tsp of sugar, and stir fry a few times;
6. Add chicken slices, pour the cooking wine on the side of the pot, stir fry a few times, take out the pot and put on the plate, Enjoy!
Tips:It is best to soak the fungus in cold water in advance, which is better than hot water.
