1. Cut chicken breast into small pieces, add 1 scoop of cooking wine
2. Add appropriate amount of soy sauce, sauce, pepper, and a spoonful of starch, and mix well
3. Dice potatoes and blanch until broken
4. Pour into the chicken breast, add appropriate amount of pepper, salt, 3 tablespoons of starch, 3 tablespoons of water, and stir well
5. Heat oil in the pan, scoop the mixed potatoes and chicken breasts into the pan with a spoon, and fry them slowly on low heat until golden on both sides. Dip with appropriate amount of tomato sauce to taste better. 1
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