1. Wash the chicken breasts and drain the water
2. Prepare the seasoning (use 3 tablespoons of light soy sauce in a small bowl, 1 tablespoon of dark soy sauce, 1 tablespoon of vinegar, 2 tablespoons of sugar and mix thoroughly)
3. Cut the chicken breast into slices, add rice wine, salt, and fresh soy sauce, mix well and let stand for 1 hour, soak the black fungus and wash it off
4. Pour oil in the pot
5. Add the chicken slices under warm oil and pass the oil until all the color changes and pick up
6. Save the oil and add the pickled peppers, minced ginger and garlic, explode the fragrance
7. Pour in black fungus and stir fry for a fragrance
8. Return the chicken slices to the pot and stir fry evenly
9. Pour in the mixed juice and about 30ml of water to boil to collect the juice and turn off the heat
10. Put it into a bowl and sprinkle with chopped green onion
Tips:1. Each has different tastes, and the seasoning is adjusted according to their own tastes
2. The chicken slices are marinated in cornstarch first, and after cooking, they will become glutinous juice by spontaneous heating, so there is no need to thicken them.
