Ingredients for burnt chicken slices: 3 chicken breasts, 6 garlic sprouts, 4 fungus, half carrot Seasoning: chopped green onion, chopped ginger, chopped garlic; a small amount of salt and pepper, 1 tablespoon light soy sauce, 1 tablespoon sugar,

1 tablespoon of mature vinegar, 2 tablespoons of cooking wine, 1 tablespoon of water, 2 teaspoons of starch + 1 tablespoon, 2 tablespoons of flour, 1/4 teaspoon of baking powder Method: 1. Slice the chicken, pat it loose, add a small amount of salt and

Pepper and pickled.

2. Soak the fungus, wash and blanch.

3. Slice carrots and cut garlic sprouts into sections.

4. Mix 2 tablespoons of flour + 1 tablespoon of starch + 1/4 teaspoon of baking powder + appropriate amount of water to make a flour paste that can flow down evenly, and the chicken will be battered.

5. Heat the pan, add oil to 50% heat, and fry the chicken slices until cooked one by one.

6. Heat oil in a hot pan and fry the chicken slices until golden and crispy.

7. Heat oil in a hot pan, stir-fry chopped green onion, ginger and garlic until fragrant, add garlic sprouts and carrots and stir-fry until cooked, add sliced ??meat and fungus.

8. Pour in the coriander juice (1 tablespoon light soy sauce, 1 tablespoon sugar, 1 tablespoon mature vinegar, 2 tablespoons cooking wine, 1 tablespoon water, 2 teaspoons starch) and bring to a boil.

PS: This dish is a little sweet.

The ratio of burnt sauce: light soy sauce: white sugar: mature vinegar = 1:1:1, onion: ginger: garlic = 1:1:2, the ratio of crispy paste: flour: starch = 2:1, and then add a small amount of baking powder

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Vegetables can be used as long as they produce less juice and are easy to cook, such as green and red peppers.