Ingredients: towel gourd 1 strip, chicken breast 150g.
Accessories: green pepper, salad oil, soy sauce, salt, sugar, raw flour, cooking wine and water.
1. Peel the loofah, wash it with chicken breast and green pepper, cut it into large pieces with a knife, slice the chicken breast, chop the green pepper and put it in a plate or bowl for later use.
2. In a small bowl with chicken breast, add a little dry starch, then pour the prepared cooking wine, mix well with chopsticks and marinate for a few minutes.
3. Put the remaining dry starch in a small spoon into a small bowl, add half a small bowl of water and stir evenly with a small spoon.
4. Add the right amount of salad oil to the wok. When the oil is heated to 70%, pour the processed meat slices into the wok, stir fry with a shovel and put them in a small bowl for later use.
5. Brush the pan with the fried pork slices again and boil the water stains in the dry pan. Add a little salad oil. After the oil temperature rises, pour the chopped green peppers into the pot, stir-fry a few shovels, add the loofah pieces and pour the prepared starch water.
6. After a few more shovels, add the fried meat slices, sprinkle with salt, and then sprinkle with sugar.
7. Stir quickly and evenly with a shovel, then take the pot and serve.