1. Prepare materials. Soak the fungus in cold water and set aside.
2. Cut the chicken breast into cubes.
3. Marinate the chicken with cooking wine, cornstarch and salt for 10 minutes.
4. Tear the fungus into small flowers; slice carrots; shred green peppers.
5. Tricholoma slices.
6. Put oil in the pan, fry the chicken diced smoothly and change color, and serve.
7. Put a little oil in a separate pot and sauté the chives and ginger.
8. Add green peppers, carrots and fungus and stir fry.
9. Fry the mushrooms for a while and add salt.
10. Finally, add the fried chicken, stir fry, and put the chicken essence out of the pot.
