Ingredients: tofu, minced meat, shiitake mushrooms, minced garlic, Sriracha, pickled peppers, water starch, salt, soya sauce, water

Steps:

1, cut the tofu into squares of about 2cm

2, little oil in the wok, put in the minced meat and fry it a little bit dry, so that a little bit of oil ooze out of the minced meat

3, put in the minced garlic, fry it to get the garlic flavor

4, put in the peppers, soya sauce, fry for 30 seconds, and then put in the small water garlic, stir fry garlic flavor

4, put the pickled peppers, Lao Gan Ma, stir fry 30 seconds into the soy sauce

5, into the appropriate amount of water to cook for 2 ~ 3 minutes

6, into the tofu block, and mushrooms stew for a few minutes, so that the taste of the tofu into the

7, when the pan into the water starch, shaking the pot so that the tofu are sticky water starch

9, add the appropriate amount of salt, in fact, if you have to do a little bit to make sure that the tofu is not too dry, then you have to do a little bit to make sure that you do not have to do a little bit.

3, chicken breast slices, put into a bowl, first with a little salt and pinch to uniform

4, and then pour into the cooking wine and dry starch and mix well, and finally poured into a small spoonful of cooking oil and mix

5, carrots peeled and cleaned, cut into diamond-shaped slices, soaked mushrooms sliced and standby

6, frying pan into the oil, oil is hot into the onion fragrance and fish out of the throw

7, turn off the heat and wait for the oil temperature to drop to a low point, and the oil temperature will be reduced to 2 degrees, then the oil is hot. Add the chopped green onion and all the seasonings and mix well to make a sauce

5. Toss the carrot slices, mushroom slices and the sauce together and mix well.