Ingredients
chicken breast
250g
Long bean sprouts
150g
carrot
100g
ingredients
oil
of appropriate amount
salt
of appropriate amount
sugar
1 spoon
pepper
1 spoon
Cornflour
2 tablespoons
sesame oil
1 spoon
Sichuan pepper
8 capsules
scallion
of appropriate amount
ginger
of appropriate amount
step
1. Raw material drawing
2. Wash and shred chicken.
3. After the chicken breast is shredded, add salt, cornmeal and oil and mix well for later use.
4. Boil water in the pot, add salt and oil, then blanch shredded carrots and bean sprouts.
5. Put shredded onion and ginger in a small bowl, add a little salt, 1 spoonful of sugar, 1 spoonful of pepper, 1 tsp of sesame oil, 2 tablespoons of cornflour and half a bowl of water to make juice.
6. Pour the oil into the pot, put a little pepper, fry the pepper, remove it and throw it away. Pour the remaining pepper oil into the shredded chicken. Don't stir-fry the shredded chicken first, and then stir-fry it after it is slightly shaped.
7. Stir-fry shredded chicken with shredded carrots and bean sprouts.
8. Stir fry for a while and then pour in the juice.
9. Stir-fry evenly, pour in sesame oil and a little monosodium glutamate, and then take out the pot.
Tips
It's a quick stir fry, so there's nothing to tell you. The only thing to pay attention to is the sauce, not a little thin like my hook. . .