1. raw material.
2. Soak the dried cranberries for 10 minutes in advance.
3. Debone chicken legs.
4. Dice the chicken thighs, add salt and cooking wine and stir well.
5. Heat the oil in the wok and add the diced chicken. Stir-fry the diced chicken until it turns white and color, then add green beans and salt.
6. Stir-fry the green beans and add canned pineapple and dried cranberries.
7. Add water starch.
8. Stir-fry until the soup is almost dry, then turn off the heat.
Tips:Canned pineapple must be cooked with the soup. The ingredients absorb the sweet and sour canned soup, making it more delicious!
