Ingredients: a piece of chicken breast, a carrot, half a piece of garlic, a proper amount of garlic seedlings, a proper amount of celery, a little dried peppers, about 20 dried peppers, 20 grams of cooking oil, cooking wine, and barbecue materials in Orleans.

Exercise:

1. Slice the chicken breast. It is best to slice the meat before it is completely melted, and it can be cut thinner. Put the cut chicken into a bowl, add a little cooking wine, and grab it evenly for use.

2. Shred carrots, cut garlic seedling leaves and celery stalks for later use, prepare pepper and pepper, and pat garlic loosely and chop it for later use.

3. Pour the oil into the pot. When the oil is warm, stir-fry the meat slices. After all the meat slices change color, pour in cooking wine and mix well.

4. Add pepper, pepper and garlic, push the meat aside and fry these small ingredients with oil in the pot.

5. Then pour in the Orleans barbecue material, stir fry with the barbecue material, and it tastes good without other seasonings.

6. Stir the carrots, celery stalks and garlic seedlings evenly, and this dish is ready to eat.

Say a few more words:

Chicken doesn't use starch, just fry it in the pan. Pay attention to the use of heat, the fried meat slices are tender, smooth and delicious. If you feel that the heat is not well controlled, you can first mix the meat slices with a little wet starch, stir-fry them first, and then stir-fry them in the pot. It is relatively complicated to operate.

The pepper I use is slightly spicy and can be accepted by children. If you can't eat peppers and prickly ash, it's good to add some colored peppers and fry them together.

Using Orleans barbecue material as seasoning directly, the cooking color is better and the taste is good.