Accessories: 2 tbsp oil, a little Lycium barbarum, salt 1 teaspoon.

Steps:

1, get all the ingredients ready first

2. Remove the outer packaging of the corn, rinse it with running water, peel off the corn particles, clean the chicken breast, cut it into uniform fine particles, put it in a bowl, add 1 g salt, 1 teaspoon starch and 1 teaspoon yellow wine, grab it by hand, and let it stand for more than 15 minutes.

3, cold pot cold oil, first fry the pine nuts in the pot until the pine nuts change color and then pick them up.

4. Stir-fry the chicken breast in the pot until it becomes discolored, and then pick it up.

5. Leave oil in the pot and stir-fry the corn kernels until they are fragrant. Add salt and stir-fry evenly.

6. Cook a little hot water to cook the corn kernels until they are cooked, and then return the chicken breast to the pan and stir fry evenly.

7. Return the fried pine nuts to the pan and stir well.

8. Finally, put the medlar into the pot and stir it evenly, then turn off the fire and take it out.

9. Finished product drawing