1. Prepare ingredients: diced dried bamboo shoots, diced cucumber, diced chicken breast, minced green onion, ginger and garlic, and cut millet pepper into circles.
2. Pour cooking wine, salt, and an egg into the chicken breast and stir well. I saw that there was too much juice in the whole egg liquid and cooking wine, so I added a tablespoon of dry starch to mix evenly.
3. Raise the pot and burn the oil.
4. Saute the chopped green onion, ginger and millet pepper.
5. Spoon a spoonful of county bean paste and fry out the red oil.
6. Pour in the marinated chicken breast and stir fry.
7. Add dried bamboo shoots and diced cucumber, then pour in sesame oil and stir fry.
8. Stir fry quickly, so that the juice inside the diced cucumber cannot be fried out. When I marinated the chicken breast, I added salt, and when I fry the Pixian Doubanjiang red oil, it contains salt. Therefore, I didn't add salt and other seasonings during the stir-frying process, I just used the spiciness of Pixian bean paste to enhance the fragrance.
9. Turn off the heat and serve on a platter.
