Ingredients

Chicken thighs, Chinese cabbage, soybean paste, bean curd milk, Sriracha, pepper, paprika, cornstarch, green onions, soy sauce, cooking wine, oil

Directions

1. Chicken thigh meat thinly sliced (sometimes I cut strips to eat at home), put a little soy sauce, cooking wine, cornstarch marinade for a while, put two small spoons of oil and mix well;

2. Cabbage cut into triangular slices (in fact, the small green vegetables with a better look, I'm here is more difficult to buy, I personally think the cabbage flavor is very tasty);

3. Sauce is their own random preparation: soybean sauce, two spoons, a piece of tofu milk, and a little bit of sauce. The first thing you need to do is to make sure that you have the right amount of sauce for your dish, and that you have the right amount of milk for your dish, and that you have the right amount of milk for your dish. Pour the chicken into the hot about 1-2 minutes (depending on whether you cut thin slices or thick slices), served on top of the cabbage;

7. Then on top of the pepper, paprika, burn some hot oil poured on, just listen to the "Zi" sound on the big success! Then sprinkle some chopped scallions or other garnishes on OK.

7.