Ingredients
rice
100g
chicken breast
150g
onion
30g
cabbage
30g
carrot
30g
green pepper
30g
pea
50g
fragrant mushroom
30g
potato
50g
tomato
80g
ingredients
oil
of appropriate amount
salt
of appropriate amount
oyster sauce
of appropriate amount
monosodium glutamate
of appropriate amount
starch
of appropriate amount
cooking wine
of appropriate amount
light soy sauce
of appropriate amount
scallion
of appropriate amount
ginger
of appropriate amount
step
1. Dice the chicken breast.
Marinate with salt, soy sauce, cooking wine, starch and oil 10 minute.
2. Peel the potatoes, dice them and soak them in water.
Soaking is to filter out the starch in potatoes, so as not to stick to the pot after entering the pot.
3. Dice the tomatoes.
4. Dice green pepper, carrot, mushroom, cabbage and onion.
5. Prepare the right amount of rice.
6. Heat the oil in the wok, stir-fry the diced chicken breast in the wok until it is 9 minutes cooked, and then serve it out.
7. Heat the wok with oil, and stir-fry the minced onion and ginger.
8. Stir-fry the tomatoes.
9. Add oyster sauce.
10. Stir-fry the potatoes.
Cover the pot and stew for a while.
1 1. Stir the peas in the pan.
Cover the pot and stew for a while.
12. Stir-fry carrots.
Cover the pot and stew for a while.
13. Stir-fry onion, cabbage and mushrooms.
Add salt and monosodium glutamate.
14. Stir-fry the fried chicken.
15. Stir-fry the green pepper in the pan.
16. Stir-fry evenly, take out of the pan and put in a plate with rice.