Ingredients: chicken breast 2 pieces, auricularia auricula 15 pieces, carrot 1 root # boiled chicken breast # scallion1~ 2 pieces, ginger 5 pieces, cooking wine 10ml? # Sauce # 2 cloves of garlic, 60ml of vinegar, 30ml of fresh soy sauce or light soy sauce, 5g of white sugar, appropriate amount of sesame oil, and appropriate amount of oil? # Dot # A pinch of white sesame, a pinch of chopped parsley and a pinch of shallots

Practice: 1. Put cold water in the pot, add onion and ginger cooking wine, put the chicken breast into the pot, boil it over high fire and simmer for 5 ~10 minutes. 2. Poke it with chopsticks, put it on a plate when cooked, cover it with plastic wrap and let it cool naturally. 3. Soak the fungus in advance, wash it and shred it. Shred. 5. After the chicken breast is not hot, gently hammer it with a meat hammer and tear it into silk. 6. Peel the garlic and squeeze it into mashed garlic, add it into the mixed three shreds, then add the sauce, 60ml of vinegar, 30ml of fresh soy sauce and 5g of sugar, and stir to taste. 7. Sesame oil version: drizzle with sesame oil, sprinkle with a pinch of white sesame seeds, garnish with coriander powder and shallots. 8. Spicy version: On the basis of sesame oil version, sprinkle with appropriate amount of oil and spicy seeds and mix well. Spiced seeds with oil (one bottle): 50g pepper, 5g pepper, 20g white sesame, 1g salt, mixed well, and poured with 200～250g hot vegetable oil. Mixing vegetables is essential! 9. Serve the table and start eating.