1, diced chicken breast, marinated with a little cooking wine and starch for about fifteen minutes.

2, the right amount of oil fried peanuts.

3. Stir-fry diced carrots in the oil pan for about 2 minutes. Add diced cucumber and stir-fry, then add onion, ginger and garlic and stir-fry. Serve.

4. Put the chicken breast into the oil pan and stir-fry until it changes color slightly.

5. After the oil pan is hot, add tomato sauce and a little water to stir fry, and adjust the thick juice in advance, which is about 1 flat spoon of soy sauce, 2 flat spoons of vinegar, a little salt and 2 spoons of sugar. Pour in tomato juice and stir fry.

6. Pour in all kinds of Queena Ding that have been fried before, stir well and serve.