1. Cut the chicken breast into shreds in advance, put 1/4 teaspoon of salt, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 1/8 teaspoon of pepper noodles, 1/8 teaspoon of sugar, and marinate with your hands until the meat feels sticky, then put it 1 teaspoon of water starch, then pickle it with your hands, leave it for about 0.5 hours, then cut the onion and carrot into shreds, and cut the garlic sprouts into sections.
2. Start the pan, slow the heat, put the oil after the pan is hot, immediately pour the marinated chicken, wait a while, then use a spatula or spoon to spread, and then slowly push until the meat turns white. At this time, the meat should be cooked and set aside. .
3. Raise the pot again, add 1 tablespoon of vegetable oil or peanut oil, and pour in the fried vegetables until you can smell the aroma.
4. Add garlic sprouts and shredded carrots, turn it over a few times, until the five are ripe, set aside.
5. Re-start the pan, slow the heat, pour in the chili and garlic slices, push slowly with a spatula or spoon, and wait until the chili has a color flavor.
6. Turn on high heat, pour in the shredded onion, and stir-fry until half-cooked.
7. Pour in shredded chicken, carrots and garlic sprouts, add about 1/8 teaspoon of salt, pour 1 teaspoon of cooking wine, sprinkle a little pepper and 1/4 teaspoon of sugar on the side of the pot, quickly mix it evenly, add a few drops of sesame oil to make light oil, turn over A few times, you can serve the pot. Note: Fried dishes have a salty taste, so put less salt than fried ordinary dishes.
Tips:If you want the chicken to be cool, you need to marinate the shredded meat and add water starch. If the meat itself has a lot of moisture, you can add dry corn flour. If there is not too much moisture, add corn starch and about 1 tablespoon of water. At the same time, you must master the heat and don't over-fire.
