Accessories: 50 grams of peas (boiled) and 20 grams of carrots.

Seasoning: salad oil 15g, salt 5g, chicken essence 1g, onion 5g, cooking wine 10g, starch 3/2 teaspoon, sugar 12g.

The practice of honey mung bean jelly;

(1) Soak dried mushrooms in water, and filter the water soaked in mushrooms for later use. Part of the mixed starch is used to thicken water starch, and part is used in cooking. Wash peas and blanch them in boiling water for 20 seconds. Take out, shower and drain for later use.

② Then, put the chicken breast slices into a bowl and knead them evenly with a little salt. Then pour in cooking wine and dried starch and mix well. Finally, pour a spoonful of cooking oil and mix well. Peel carrots, wash them, cut them into rhombic pieces and soak them in soft mushrooms for later use.

(3) Add oil to the wok. When the oil is hot, stir-fry the onion, remove it and throw it away. Turn off the fire until the oil temperature is warm, pour in the chicken slices and stir fry quickly until the surface changes color. Add carrot slices and stir-fry a few times, then add mushroom slices and stir-fry a few times.

(4) Pour a little remaining mushroom water, and add peas and chicken slices after boiling. Add salt, sugar and chicken essence, stir fry quickly, and pour in starch to thicken.