1. Ingredients: Pleurotus eryngii, chicken breast, fried peanuts, shallots, garlic, dried chili, pepper
2. First deal with the ingredients: diced chicken breast, diced eryngii mushrooms (the pleurotus eryngii will shrink when stir-fried, and cut slightly larger), green onions, cut into sections of about 1 cm, dried chili, sliced garlic, and fried peanuts. Skin spare.
3. Add a little salt, pepper, and cooking wine to the cut chicken breast and marinate for a few minutes
4. Add 1 teaspoon of starch to the marinated chicken breasts and mix well again
5. The cooked chicken breast is somewhat sticky
6. When marinating the chicken breasts, prepare a bowl of gorgon juice; put the chopped green onions into a large bowl, add 2 teaspoons of sugar, 4 teaspoons of balsamic vinegar, a little salt, appropriate amount of light soy sauce, and 1 teaspoon of starch. Stir evenly into gorgon juice for later use.
7. Pan with cold oil, add the marinated chicken and stir fry
8. Stir fry until the chicken turns color
9. After the diced chicken is served, add the cut pleurotus eryngii and stir-fry until the pleurotus eryngii slightly changes color.
10. Leave a little oil in the pot, add the peppercorns to a low heat to stir up the aroma, and then remove the peppercorns for use.
11. Add garlic flakes and dried chili and stir fry for a fragrance
12. Add the diced chicken and eryngii mushrooms
13. Quickly stir-fry evenly and add the prepared glutinous juice
14. Stir-fry quickly evenly over high heat and add deep-fried peanuts.
15. Stir-fry quickly and evenly again to turn off the heat and get out of the pan.
Tips:1. Stir-frying pleurotus eryngii will reduce the water output. When cutting, it must be larger than the diced chicken, so that the finished product will be the same size and delicious.
2. When seasoning the sauce, you can taste whether it suits your own taste. The general taste of this dish is sweet and sour and slightly spicy, which can be adjusted according to your own taste. (Collapsed)
