foodstuff

A piece of chicken breast

Corn kernels, peas, diced carrots, edible oil, onion, ginger and garlic.

Cured meat: egg white, salt, chicken essence, white wine and corn starch.

Juice: 1 scoop of light soy sauce, 1 scoop of aged vinegar, 1 scoop of tomato sauce, 1 scoop of sugar, and appropriate amount of water starch.

step

1. Dice chicken breast, add egg white, salt, chicken essence, white wine and corn starch, mix well, pour a spoonful of cooking oil and marinate the cover for more than ten minutes.

2. Pour water into the pot, boil the corn kernels and diced carrots, boil the peas, remove them and control the water.

3. soy sauce+aged vinegar+tomato sauce+sugar+water starch to make a juice (water starch should not be too thick)

4. Pour the oil into the pot, the amount of oil should be enough to cut the diced chicken, add the minced ginger and garlic at 60% heat, stir-fry the diced chicken, and the oil temperature should not be too high, otherwise the diced chicken will easily stick. After the diced chicken is stirred and discolored, add peas, corn kernels and diced carrots, continue to stir-fry, add a proper amount of salt, and finally pour in the juice to stir-fry and thicken. The meat is fresh and tender, and the color of the vegetables is full.