Ingredients: chicken breast, Pleurotus eryngii and colored pepper.

Pickling seasoning: salt, white pepper, egg white, starch cooking wine.

Seasoning: chopped green onion, soy sauce, salt and chicken powder.

1 shredded pepper and shredded Pleurotus eryngii

2 chicken breast, remove fascia, shred, add salt, white pepper, egg white and starch cooking wine, stir well and marinate for a while.

3. Pour the oil into the pot, pour the shredded chicken, stir-fry until slightly discolored, and serve.

4. Pour the oil in the pan and stir-fry the chopped green onion. Add Pleurotus eryngii and stir-fry until soft.

5 pour in shredded chicken, stir fry, soy sauce, salt, chicken essence and stir fry evenly over high fire.

6. Add the colored pepper and stir-fry until slightly soft. Pour in water starch and thicken. Stir well.

Fried beans

Ingredients: cooked white sesame seeds with beans and pork stuffing.

Seasoning: garlic, dried pepper, pepper, soy sauce, salt, chicken essence.

1 Wash the beans, cut into sections, and control the moisture as much as possible.

2. Heat 5.6% oil in the pot, pour in the beans and fry over high fire. Not too hot. They will fry the beans into tiger skin and take out the oil control.

3 Pour a little oil into the pot, add pork stuffing, stir-fry and change color.

4 Add dried chili, minced garlic and pepper, stir-fry until fragrant.

5 pour in the beans and turn to high heat, stir fry quickly, color with soy sauce, sugar, salt, chicken essence and seasoning, and add white sesame seeds and stir well.