macaroni

100g

winter bamboo shoots

100g

dried bean curd

50 grams

chicken breast

50 grams

condiments

Haidilao spicy balsamic pot seasonings

1 spoon

salt

5g

step

1. Take half a pot of water and bring it to a boil.

Add macaroni

3. Cover and cook 15 minutes. Be sure to turn it over in the middle to avoid sticking to the bottom of the pot.

4. After the spaghetti is cooked until the chopsticks can be broken, turn to low heat and take it out of the pot for later use. Don't take it out yet. Because spaghetti sticks together easily after being fished out. At this time, take another iron pot, add a little cooking oil after the pot is hot, add spicy incense pot seasoning after the oil is hot, stir-fry slightly, and turn off the heat.

5. Drain the spaghetti with a colander and put it in the oil pan.

6. Stir-fry quickly for a few times, and heat after the spicy pot seasoning is evenly covered on the pasta.

7. Add shredded winter bamboo shoots, dried bean curd and shredded chicken in advance, and add appropriate amount of salt to continue to stir fry.

8. When all the ingredients are mixed evenly and the spaghetti feels slightly sticky at the bottom of the pot, turn off the heat.

9. Serve! Mix the right amount of vinegar when eating, and the taste is better!

skill

1. When making spaghetti, stir it frequently to prevent it from sticking to the pan. 2. The spaghetti needs to be boiled soft, which takes about 15 minutes.

3. You can add a little vinegar to taste better.