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The practice of shredded chicken with green pepper
Prepared ingredients:

Staple food: 300g breast meat and two green peppers.

Non-staple food materials: chopped green onion, minced garlic, Jiang Mo, oyster sauce, cooking wine, soy sauce, soy sauce, starch, water, egg white, chicken essence, sugar and balsamic vinegar.

The steps of making:

Step 1: Wash and shred the green pepper, mince the chopped green onion, mince the garlic and shred the ginger for later use.

The second step is to shred the chicken breast. If there is no chicken breast, you can use lean pork, and the thickness of the cut meat is similar to that of green pepper.

Step 3: put the meat into a big bowl, put it out, add half a teaspoon of soy sauce, 1 teaspoon of cooking wine and a little water starch, and finally add egg white and 1 teaspoon of cooking oil, and marinate evenly for 10 minute.

Step 4: Take out the pan, add cold oil, add shredded chicken, spread it out quickly with chopsticks, stir fry a few times quickly, and then take out the pan and put it on a plate for later use.

Step 5: Boil the oil, add chopped green onion, minced garlic and Jiang Mo until fragrant, then add shredded green pepper and stir fry quickly.

Step 6: Pour in shredded pork, add sugar and chicken powder. Pour some balsamic vinegar and salt from the side of the pot, stir fry for a few times, and immediately take it out of the pot and serve.

Tip:

1. Cut the green pepper and meat neither too thin nor too thick, which will affect the taste.

2. If you like to eat Chili, you can change the green pepper into pointed pepper or put some millet spicy.

3. When the shredded pork is pulped, hold it by hand and stir it evenly in one direction, so that the meat is tender.

4. Stir-fry the green pepper quickly, prepare the seasoning in advance, and quickly add the seasoning, so that the green pepper will not be over-fried.

5. Stir-fry shredded chicken in cold oil, not too sticky.