Accessories: vegetable oil 12 teaspoon, salt 4g, green pepper 15g, ginger 2g, pepper 2g, starch 1 teaspoon, soy sauce 5g, sesame oil 1 teaspoon, and red pepper 15g.

Specific steps:

1, cucumber, chicken breast, red pepper.

2. Wash the cucumber and wash it with light salt water.

3. Cut off the bevel piece and put it in the plate.

4. Wash and cut green and red peppers, and chop ginger.

5. Wash the chicken breast, slice it, mix well with pepper, cooking wine and salt, add starch, mix well, then add peanut oil, and marinate for 10 minute.

6, hot pot cold oil, oil heat 70% under the chicken breast stir-fry discoloration and remove.

7. In Jiang Mo, reheat the pan to cool the oil and heat it to 80% heat. Stir-fry the green pepper to give off fragrance.

8. Add cucumber slices.

9. Add salt and stir fry for fragrance.

10, add chicken slices and stir-fry for 2 minutes.

1 1, with soy sauce.

12, stir fry evenly and taste delicious.