Ingredients: chicken breast, onion, green pepper and carrot.

Pickling materials: white pepper, salt, yellow wine/cooking wine, egg white, starch.

Seasoning: Cumin powder, Cumin granules, Chili powder, Zanthoxylum powder, soy sauce, soy sauce, oyster sauce, white sesame seeds, optional salt and chicken essence.

1. Wash and dry chicken breast, remove fascia and shred, add marinade, stir well, marinate for a while, shred onion, green pepper and carrot.

2. Pour the oil into the pot, pour the marinated chicken breast, stir-fry the shredded chicken until it changes color slightly, and serve it for later use.

There is still oil in the pot. If it is not enough, pour some more. Add onion and stir fry.

4. Stir-fry the onion until it is slightly soft, and add shredded carrots to stir fry.

5. Stir-fry shredded carrots until slightly soft, add shredded green peppers and shredded pork and stir fry.

! ! It is recommended to fry onions until they are soft and rotten, which is more delicious. If you want to eat soft green peppers, you can put them in first, fry them until they are soft, and then fry them with shredded chicken ~

6. Add soy sauce, soy sauce and oyster sauce and stir fry.

7. Add cumin powder, cumin granules, Chili powder and white sesame seeds, stir-fry evenly, and then add salt and chicken essence to taste.

8. Put the fried shredded pork into the heated Baiji steamed bun.