Stir-fried Beans with Chicken Breast
1.
Prepare the ingredients, and thaw the chicken breast with Sun Valley and vine pepper naturally
2.
Wash the cowpea and cut into small cubes. There are many ways to eat cowpea, which can be steamed, fried, braised, dried, braised, etc.
3.
Peel the carrots and cut into small dices
4.
Cut the line pepper into small dices
5.
Garlic slices
6.
The chicken breast with rattan pepper is cut into small cubes. This is not ordinary chicken breast, but a seasoned semi-finished product.
7.
Add water to the wok, add salt and bring to a boil. Pour the diced carrots and diced cowpea into the heat and blanch the water until it is dead. Take it out for later use. Don’t blanch for a long time.
8.
Heat up the wok first, then pour a small amount, and fry the garlic slices and chopped green onions to create a fragrance
9.
Pour in the diced chicken, cook a little cooking wine to remove fishy and freshness, then stir-fry well
10.
Pour the diced vegetables into the high heat and stir and fry quickly, and the high heat can keep the nutrition and taste of the dishes.
11.
Finally, add light soy sauce, sugar to taste, add an appropriate amount of water and starch to thicken the pan. The stir-fried vegetables thicken, which can make the condiments adhere to the dishes and taste smooth, tasty, and taste good.
Tips:
One more step before cooking-blanching. Put an appropriate amount of water in the pot, add a few drops of cooking oil and salt after the water is boiled, and put the long beans in the pot. When the beans are just broken, you must quickly pick up the beans and pay attention to the blanching. Don’t last longer, or you will lose the crispy taste. In this way, when the next step is to fry, you can quickly get out of the pot and keep the emerald green color.
