chicken breast

Russula

Cauliflower

Yellow sweet pepper

salt

chicken essence

Cooking wine

starch

Tenderizing agent

refined sugar

salad oil

onion

Jiangbu 1

Wash the chicken, slice it obliquely, and marinate it with cooking wine, tender meat powder and a little salad oil for 5 minutes.

Second step

Wash Coprinus comatus and yellow pepper and slice.

Third step

Wash the broccoli, break off the small flowers and blanch for later use.

Fourth step

Wash and chop onion and ginger.

Step five

Take out the chicken slices when the oil in the hot pot is cold.

Step 6

Add onion, Jiang Mo and Coprinus comatus to stir fry, then add broccoli, colored pepper, chicken slices and seasoning, stir fry slightly, thicken (water starch) and take out.

skill

1, put a little salad oil when curing chicken breast, the meat is tender when frying, and it is not easy to stick to the pot.

2. When blanching broccoli, put a little salt in the water and the color of the dish will be green.

3. In order to make the food look good and have an appetite, we put colored peppers, and red colored peppers look better.

4, this dish must be fried quickly, otherwise the chicken breast will be broken and firewood.