1. Wash the chicken breast and chop finely, give 2 tablespoons of light soy sauce, corn starch, ginger (sassafras ginger into puree)
2. Wash the scallions and garlic cloves, chop them, set aside
3. Soak the beans, wash and dice, set aside
4. After the meat is evenly stirred, put it in the refrigerator for 1 to 2 hours, set aside
5. After the pot was heated, oil was given, and 5 tablespoons of spatula oil (equivalent to the oil for frying 5 vegetables) was given. When it started to smoke, put the dumplings in the pan and fry (the dumplings do not need to be defrosted), turn on the medium heat, and keep on Use a spatula to pour the oil on the glutinous rice balls, turn them over as they fry them, and see the glutinous rice balls swell up
6. Put the fried dumplings in a bowl and set aside
7. Leave the remaining oil in the pot (pour the oil in the fried dumplings into a small bowl), put the prepared meat in the pot and stir-fry, and the meat will be served when it changes color.
8. Then pour the chopped green onion and garlic cloves into the pot and fry until the aroma
9. Put the beans in the pot and stir fry
10. When the beans change color, continue to stir fry, add some water, and stir fry again
11. Give the pickles and stir-fry evenly
12. Give a spoonful of light soy sauce and stir-fry evenly
13. Pour the fried meat into the pan and stir fry
14. Finally, put the dumplings in the pot and stir fry
Tips:1 Don't need to defrost the glutinous rice balls, just fry them directly\n2 The beans should be fried more often, and they must be cooked.\n3 The pickled vegetables are a bit salty, don't put too much
