1. Cut the chicken into pieces, marinate for half an hour with cornstarch, imported chili powder, shiitake mushrooms, and cooking wine for half an hour.
2. Onion diced
3. Cook in a frying pan until it is eighty mature, pour in corn oil, cook to 80% hot, pour in chicken nuggets,
4. Slide to 8 minutes, seven mature fish out
5. Leave the bottom oil in the pot, pour the onion and stir fry
6. Pour the chicken nuggets
7. Stir-fry on high heat quickly for one minute, and collect the juice on high heat.
8. Serve, complete.
9. Finished picture.
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