1. Thaw and shred chicken breasts for later use.
2. Carrots, occasionally, and green peppers are shredded and set aside.
3. Shred the green onion, and dice the garlic for later use.
4. Shred the spring bamboo shoots and set aside.
5. Prepare oyster sauce with fish flavour sauce, light soy sauce, rice vinegar, sugar 1:1:1:1.
6. Put an appropriate amount of oil in the pot and stir fragrant with a spoonful of Pixian bean paste.
7. Add chicken breast, add a little cooking wine and stir fry.
8. Add the chopped green onion and minced garlic and continue to stir fry.
9. Put in bamboo shoots.
10. Add other side dishes, add a little light soy sauce and salt and continue to stir fry.
11. Stir-fry is almost done, add the fish-flavored sauce, add a little pepper powder, and continue to stir-fry.
12. Adjust the water and pour the starch into the pot.
13. After the juice is collected, it can be out of the pot~
Tips:Doubanjiang is relatively salty, but because my family can’t eat spicy food, I put it less. If there is more Doubanjiang, don’t put too much salt~~~
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