Many people don't like to eat chicken breast because it's bland and tasteless, and it's not as flavorful as pork. In fact, as long as the rational use of cooking methods, chicken breast can also become very delicious rice. Below I will share with you one of the best practices of chicken breast "fish and chicken wire".

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Main ingredients: 200 grams of chicken breast, a carrot, a pepper, 5 grams of dried fungus. Accessories: one egg, corn starch moderate, two small spoons of Pixian bean paste, a small spoon of soy sauce, a small spoon of vinegar, a small spoon of sugar, chopped green onion, minced garlic.

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Practice steps:

1, dry fungus with warm water 1 hour in advance of soaking, so that the fungus fully absorb the water, completely soaked through.

2, the carrot cleaned and cut into thin julienne, pepper cleaned and seeded cut into thin julienne, soaked black fungus choose to clean and cut into thin julienne.

3, the chicken breast defrosted first sliced into 0.5 cm thick slices, and then the top knife cut into thin, cut into thin wire in a pot, add a little salt, white pepper and cooking wine, an egg white and mix well, and then add the right amount of corn starch in one direction and continue to stir, so that the meat is fully sizing, sizing the meat on the surface of the appropriate amount of cooking oil drizzled on the surface, and put into the refrigerator for 15 minutes.

4. In a wok, heat oil to 60% and add the shredded pork, use chopsticks to quickly disperse to prevent sticking, and then pull out the shredded pork after it's cooked.

5, the pot to stay a little oil, oil is hot, then into the onion and garlic sautéed, and then into the Pixian bean paste fried red oil, and then into the cut carrots, bell pepper and fungus quickly stir fry.

6, the carrots stir-fried to break the life after adding the early slip cooked shredded meat stir fry a few times, add soy sauce, vinegar, sugar seasoning.

7, continue to stir fry on high heat, stir fry to taste, drizzle a little water starch thickening, and then stir fry a few times can be out of the pan on the plate.

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The practice of this fish-flavored shredded chicken and fish-flavored shredded pork is basically the same, chicken breast after marinating, and then after the addition of fish-flavored seasoning, greatly compensating for the shortcomings of the fish flavor bland and tasteless. I have to say, this way to do the chicken breast is really especially delicious, perhaps can say that this is the best way to do the chicken breast, do you think!