1. The chicken breast is thawed in advance, it is better to use fresh
2. The chicken has not been completely thawed, it is faster to cut, cut into thick threads along the fiber of the chicken
3. Put in a bowl, pour a little cooking wine, a teaspoon of salt, and a teaspoon of starch
4. Grab it with your hands to taste, some chicken shreds have not completely defrosted, don’t worry, it will be ready in a while
5. Green peppers and dried tofu are ready
6. Remove the stems and seeds of the green pepper and cut into thin filaments, and cut the dried tofu into thin filaments
7. Garlic smashed and finely chopped
8. Heat the pan with cold oil, add green pepper shreds and dried tofu shreds
9. Stir fry until the green pepper shreds change color, add a little salt to taste, mix well and serve
10. Pour some more oil into the pan. Don’t wait for the oil to heat up. Put the chicken shreds directly into the pan, and quickly spread the shreds so that each piece of meat can be covered with oil.
11. Turn to high heat, stir fry the chicken to change its color, pour a little soy sauce, and then decide whether to add salt according to the taste
12. After stir-frying a few times, add two spoons of tempeh sauce
13. Put the previously fried green pepper shreds and dried tofu shreds into the pot, then pour in the minced garlic, mix evenly, and out of the pot
14. So fragrant
Tips:When the chicken is deep-frozen, cut into shreds evenly, and cut along the direction of the shredded pork, without breaking it after fry; first, fry the green peppers and dried tofu, and make the flavor in advance; pour the cold oil into the shredded chicken and quickly spread the meat to make the meat The silk is evenly dipped in oil, so that it will not stick when frying and will not stick to the pan; if there is no tempeh, put some oyster sauce on it, the taste is also very fresh.
