Stir-fried shredded chicken with pepper is the most grounded method, but if you want to fry tender meat, you can't do it without two brushes. Actually, it's very easy to cook. Just fry it in the pan, and it's still tender when it's cooked. Another way is to marinate the meat first, and then fry it. It's absolutely delicious.
Composition:
Chicken breast, string pepper, onion, ginger, cooking wine, soy sauce, starch, salt, thirteen spices, peanut oil.
Exercise:
1, wash onion and cut into chopped green onion, and cut ginger into powder for later use. (I feel that ginger is indispensable to make a big meat chicken, which plays a very important role in removing fishy smell and improving taste.)
2. Tear the fascia off the chicken breast, clean it, cut it into shreds, put it in a bowl, add Jiang Mo, soy sauce and cooking wine, add a spoonful of starch, stir well, marinate for 10 minute to remove the fishy smell.
3. Wash the stem of the line pepper and slice it with an oblique knife for later use. (If you don't like pepper seeds, you can also remove them. I think you should fry it together, so the fried food will be more fragrant. )
4. Heat the oil in the pot, pour in the marinated shredded chicken, stir-fry until it changes color, and remove it for later use.
5. Oil the pan, add the chopped green onion in the cold oil, stir-fry the chopped green onion with low heat, and be careful not to burn the chopped green onion, otherwise it will be a bit bitter and affect the taste.
6. Pour in the prepared line pepper and stir fry until the skin of the line pepper is slightly wrinkled. Don't add water at this time, or the skewered peppers will be fried, lose their chewing power and not taste good.
7. Pour the fried shredded chicken into the pot, add salt and thirteen spices, stir-fry evenly with soy sauce, stir-fry until the ingredients are tasty, and then take it out of the pot and put it on the plate.