1. The chicken nuggets are eviscerated and cleaned.
2. Add a little salt, light soy sauce, pepper, and cooking wine and mix well.
3. Add cornstarch and marinate evenly for half an hour.
4. Chop the scallion, ginger, garlic and set aside dried chili, wash the cinnamon, peel the carrot and cut it into thin slices.
5. Heat the pan, pour in corn oil, pour the chicken nuggets and pass the oil again.
6. Scoop out and set aside.
7. Bring to a boil, pour the chicken into a frying pan and filter it again.
8. Leave the bottom oil in the pot, add dried chili and cinnamon and stir fry.
9. Add carrots and chopped green onions and stir fry for a while.
10. Pour in the chicken nuggets and stir-fry for 2 minutes.
11. Add a little light soy sauce and stir-fry evenly
12. The sauce can be served after high heat.
13. Finished picture.
14. Finished picture.
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