1. Wash two cucumbers. One tomato, one white radish peeled and set aside.
2. Buy a fresh chicken breast. Wash it well and control the water.
3. Take a small handful of dried mung bean vermicelli, boil it in cold water and set aside.
4. The seasoning map includes salt, apple cider vinegar, sugar, seafood soy sauce, fish oil, chili oil, and pepper powder. MSG. olive oil.
5. Peel the garlic, finely chop and set aside.
6. Cut the chicken shreds; then cut the green onions.
7. Fried chicken shreds. Heat the pan, add a spoonful of olive oil, fry the green onions, then add the shredded chicken and fry for a while. Add a little bit of red wine, a teaspoon of soy sauce, salt and a little bit of pepper noodles. Add a spoonful of sugar. Stir-fry it.
8. Put the vermicelli into the fried chicken shreds pan and mix well.
9. Shred the vegetables. Cucumber, tomato, cabbage, radish and minced garlic are all placed on a large plate, and first add a spoonful of apple cider vinegar.
10. Add an appropriate amount of fish oil. Improve the umami taste.
11. Add a spoonful of chili oil.
12. In the last step, pour the vegetables into a frying spoon, mix them with shredded chicken and vermicelli, add a little MSG, mix well and serve.
