1.
Prepare all the ingredients:
Shred chicken breast, add cooking wine, starch, egg white, a small amount of salt, and marinate for 20 minutes. Carrots, fungus, and winter bamboo shoots (omitted)
Chopped green onion, ginger and garlic (the ratio is based on ginger: onion: garlic=1:2:3)
Soak the red pepper and chop it for later use. Mix the vinegar, light soy sauce, sugar and a small amount of salt into a sauce (the ratio is according to the light soy sauce: sugar: vinegar=1:2:3)
2. Heat the pan with cold oil (the oil volume is slightly larger), add the chicken shreds, scatter it with chopsticks, and fry until it turns white and ready for use
3. Add a small amount of oil to the pot, add the carrot shreds, fungus shreds and winter bamboo shoot shreds (omitted), stir fry, stir-fry and add a small amount of salt to set aside.
4. Add a small amount of oil to the pot, soak the red pepper and fry until the oil turns red, then add the ginger, garlic, and onion to fry the flavor, then pour in the sauce, then pour in the various ingredients that have just been fried, stir and fry evenly, and put it out of the pot. Disk can be.
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