Ingredients: chicken 350g Ingredients: shiitake mushrooms (fresh) 50g winter bamboo shoots 250g onion 1 5g seasoning: scallion 5g garlic (white skin) 5g rice wine15g starch (peas)15g ginger juice15g white sugar/kloc-0.

Production method

1. Wash chicken, wipe dry and cut into pieces, mix with ginger juice, Shaoxing wine and starch10g each, marinate for 30 minutes, and soak in oil for later use.

2. Cut off the stems of the water-soaked mushrooms, dry the water and keep it for soup. Take a little salad oil, refined salt and white sugar, fish the mushrooms evenly, reduce the fire 12 minutes, and take them out for use.

3. Cut the winter bamboo shoots into triangles, put them in boiling water for about 3 minutes, take them out and shower them with cold water to dry them.

4. Ginger, onion and garlic are flattened and chopped.

5. Add salad oil into the vessel, stir-fry the onion, then add chicken nuggets, keep the fire low for 2 minutes, then add mushrooms and bamboo shoots, soak them evenly, add Shao wine, season with a little sugar, oyster sauce10g, pepper, refined salt and sesame oil, cover with low fire10min, and add soy sauce for a little color matching.