Ingredients: chicken breast 250g, green pepper 1 piece, 2 pickled peppers, salt, monosodium glutamate, water starch, egg white and salad oil.

Practice: cut the chicken breast into willow leaves and add salt, water starch and egg white for sizing; Slice green pepper, pickle pepper and cut into sections. Put the pot on the fire, add oil and heat it to 40% heat, add chicken slices, lubricate the oil until the chicken slices turn milky white, and pour it into a colander to drain the oil. Leave the bottom oil in the wok, add pickled peppers and green peppers, stir fry, add salt and monosodium glutamate to taste, thicken, pour chicken slices and stir fry.

Jade bone chicken breast

Ingredients: 250g chicken breast, winter bamboo shoots 1 slice, salt, monosodium glutamate, starch, soy sauce, egg white and salad oil.

Practice: Wash the chicken breast, batch it, add salt, water starch and egg white for sizing; Cut the winter bamboo shoots into strips; Wrap chicken slices with winter bamboo shoots. Set the pot on fire, put oil to 40% heat, add winter bamboo shoots and chicken slices, and slide until cooked. Leave the bottom oil in the pot, pour in the sauce, salt and monosodium glutamate, pour in the chicken rolls after boiling, stir well and serve.

Sliced chicken with bean sprouts

Raw materials: pea seedlings 150g, breast meat of cultivated pheasant 200g, egg white, salt, starch, soy sauce, Shaoxing wine, monosodium glutamate and salad oil.

Practice: wash the bean seedlings and control the water; Slice pheasant breast, soak in water, drain, and size with egg white, salt and starch. Heat the oil pan, put the pheasant slices in the oil until they change color, and pour them into the colander to drain the oil. Heat the wok again, add a little oil, stir-fry bean sprouts, add pheasant slices, add Shaoxing wine, salt, soy sauce, monosodium glutamate and water starch to thicken.

Fried Chicken Rice

Ingredients: chicken breast 250g, red pepper 1, salt, monosodium glutamate, water starch, egg white, bean paste, Jiang Mo, chopped green onion, garlic paste, soy sauce, white sugar, vinegar, spicy oil and salad oil.

Practice: cut the chicken breast into soybean-sized particles and add salt, water starch and egg white for sizing; Red peppers are also cut into soybean-sized particles. Heat the oil pan to 40% heat, add the diced chicken, cut until the diced chicken turns milky white, and pour it into a colander to drain the oil. Leave the bottom oil in the wok, saute diced red pepper, bean paste, Jiang Mo, chopped green onion and minced garlic, add soy sauce, sugar, vinegar, salt and monosodium glutamate, thicken, pour in diced chicken, stir well, and pour in spicy oil.