1. Add a little soy sauce and chop the foreleg meat (fat-lean ratio 2:8).
2. Wash and peel the corn, peel the carrots, wash and cut into small cubes for later use.
3. Chop garlic and green onion and set aside.
4. Add appropriate amount of cooking oil to the pot, heat it over high heat, add minced garlic and green onion, and stir up the aroma.
5. Stir in the minced meat and stir-fry until slightly charred.
6. Add corn and carrots and stir fry evenly.
7. Add about 45 grams of water.
8. Cover and simmer until the moisture is dry.
9. Open the lid and add the salt and chicken essence, stir fry evenly and then turn off the heat.
10. Take out the pan and serve.
11. Serve and enjoy.
