1. Cut the chicken breast into evenly diced nails, add fine starch, salt, cooking wine, egg white, pepper, chopsticks in one direction, and put it in the refrigerator for a while. Marinating chicken breast can make the chicken more tender and elastic.
2. Carrots and cucumbers are cut into evenly sized cubes
3. Cut green onions and garlic. The scallion and garlic can be cut into larger pieces, and the size can be the same as chicken breast.
4. Heat the pan with cold oil, fry the chicken breasts, and fry them until the surface of the chicken breasts is white, and the bottom oil will remain.
5. Add appropriate amount of peanut oil to sauté the bean paste, shallots, and garlic. Stir-fry the red oil,
6. Pour in diced carrots and diced cucumbers and stir-fry until they are raw.
7. Pour in the fried chicken breast, stir fry, the bean paste is saltier, you can add a small amount of salt without adding salt.
8. Stir-fry evenly and then get out of the pan.
