2. Put the wok on a big fire, add 50g of peanut oil, when the wok is heated to 70%, stir-fry diced vegetarian chicken, green beans, diced bamboo shoots and diced mushrooms at the same time, add seasoning and fresh soup 100g, thicken wet starch, and pour in cooked oil 10g to serve.
Exercise 2: 1. Chop the chicken into small pieces, blanch it in boiling water, wash the chicken blood powder with clear water and put it on a plate for later use, cut the green pepper and onion into hob pieces, heat the wok with oil, and then stir-fry the bean paste, dried pepper and onion ginger.
2. After the dried Chili peppers with bean paste are fried, add the chicken pieces that have been blanched. After the chicken is fried, add green pepper, onion and seasoning, stir-fry evenly, thicken with starch, and take out the pan and plate.
Exercise 3: 1. Take out the chicken leg meat, cut it into cubes, and marinate it with a little salt, pepper, cooking wine and starch for 10 minute. Cut the colored pepper and persimmon pepper into small pieces.
2. Put 2 tablespoons of oil in the pot and heat it to 70% heat. First pour the diced chicken into the pot and cut it quickly with chopsticks to avoid caking.
3. After1min, pour in colored pepper and persimmon pepper, add salt and stir-fry for 2 minutes quickly, and then serve.