The mustard tuber bought in the supermarket is washed with water, and the peppers on the surface are washed, shredded and soaked in water.

A frozen chicken breast bought in the supermarket, washed and shredded for later use.

Shred ginger, minced garlic and minced onion. The photos were taken in a hurry, so you don't need so many. You just need to master the amount according to your daily cooking habits.

Put oil in a hot pan, then add pepper and shredded ginger. When the oil is 60% hot, add chopped green onion and minced garlic and stir-fry until fragrant.

When the oil is heated to 80%, add the chicken and stir fry quickly until it changes color. Then add a little salt (must be less, just to make the chicken taste) and add cooking wine. Continue to stir-fry until there is no soup in the pot and dry it.

Add pepper and pickle, stir-fry until the surface of pickled mustard tuber becomes oily.

Pour vinegar along the edge of the pot, stir well and turn off the heat. Add monosodium glutamate or chicken essence and mix well.

skill

1. It's better to shred mustard, which is more delicious.

2. It is best to stir fry patiently after adding mustard tuber. After a long time, the oil will come out. If it is kept for a long time, the pickles will taste better.

If you are not used to eating the last bite of monosodium glutamate, you can not put it.

If you are not used to spicy food, you can put a little less dried pepper to adjust your taste. I prefer spicy food, and I put five or six.

I only put a little vinegar in the end, which is almost negligible, because I don't like jealousy, and I can have as many friends as possible, so I can't guarantee the taste.