Materials: 3 small chicken breasts, 6 garlic scapes, 4 fungus, half a carrot

Seasoning: chopped green onion, ginger, garlic; a little salt and pepper, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of cooking wine, 1 tablespoon of water, 2 teaspoons of cornstarch +1 tablespoon, 2 tablespoons of flour, 1/4 teaspoon of baking powder

Practice:

1, chicken slices, pat loose, put a little salt and pepper plus marinade.

2, the fungus soaked, washed, blanched.

3, carrots sliced, garlic shoots cut section.

4, 2 tablespoons of flour + starch 1 tablespoon + baking powder 1/4 teaspoon + moderate water into a flour paste that can flow evenly, chicken hanging paste.

5, hot pan, oil, 50 percent hot, fried chicken pieces, a piece of fried.

6, hot pot of hot oil, re-fried chicken pieces, until golden brown and crispy.

7, hot pan hot oil, under the chopped onion, ginger, garlic stir fry flavor, add garlic shoots and carrots fried, add the meat and fungus.

8, pour in the sauce (1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of cooking wine, 1 tablespoon of water, 2 teaspoons of cornstarch), and then boil.

PS: This dish is a little sweet.

Proportion of caramelized sauce: soy sauce: sugar: vinegar = 1:1:1, green onion: ginger: garlic = 1:1:2

Proportion of crunchy batter: flour: cornstarch = 2:1, and add a little baking powder.

Vegetables as long as they are less juicy and easy to cook, such as green and red peppers are fine.