Garlic moss, Pleurotus ostreatus, dried pepper, chicken breast, egg white, ginger and garlic.

working methods

1. First, wash garlic moss and Pleurotus ostreatus and cut them into sections. Garlic moss should not be too old. Cut it into pieces and put it on a plate for later use. Wash Pleurotus ostreatus, cut it into small pieces, and prevent it from being used in the plate after controlling the water. Next, shred and slice the ginger and garlic. Serve with dried peppers.

2. Step 2: Wash and shred the chicken breast, and mix a little egg white and starch and wrap it on the surface of the chicken breast for later use.

3. After the ingredients are ready, add a little oil to the pot and stir-fry the marinated chicken breast. When the meat turns white, take it out for later use.

4. Add oil again, stir-fry shredded ginger, garlic slices and dried Chili peppers, then stir-fry chopped garlic moss and Pleurotus ostreatus, add refined salt and thirteen spices. Stir-fry until the vegetables are colored and the water comes out, then add the shredded chicken breast into the pot and stir-fry together. Add msg before cooking.