1. Pick the small rapeseed, wash it, boil the water in the pot, and blanch it with cold water several times.
2. After picking the Xiangru, blanch the hot water in the pot and let it cool completely.
3. You can save this step. I did it because it looks good.
4. Wash the chicken breasts, cut them into thin slices, then put them in a bowl and drown them with a small amount of pepper, salt, chicken essence, cooking wine, and egg white for 10 minutes.
5. After it is submerged, add starch (not too much) and stir, pour the oil into the pan and heat it up, then put the chicken slices into the pan and fry it after it is heated. Don't fry too hard, just cook it, otherwise it will be too hard There is no slippery texture.
6. Pour out the oil, leave a small amount of oil (if you like to eat more oil, you can put more, let it be greasy), after heating, use garlic to sauté the pan, fry the garlic, add the fragrant ru and fry, add salt, a small amount of thirteen It is fragrant, and the starch washed with water is poured into the stir-fry, and then the chicken slices are poured in and stir-fried together.
7. Cover the chicken slices with the sauce and add the rapeseed, chicken bouillon, stir-fry and serve.
8. The effect after installation is just like this.
