pineapple

1/4

ketchup

30 grams

Chicken leg meat

300 grams

Chopped green onions

5 grams

ginger slice

5 grams

Cooking wine

10ml

Garlic slices

5 grams

celery

2 pieces

white vinegar

10ml

refined sugar

20 grams

Eggs (of hens)

1

salt

1 g

Cherry tomato

10

condiments

oil

Proper amount

salt

Proper amount

step

1. Prepare all ingredients, boneless chicken legs, cut pineapple into pieces, and soak in light salt water for 20 minutes.

2. Cut the chicken into pieces, slice the onion, ginger and garlic, and cut the celery diagonally.

3. Add salt, onion, ginger and garlic to the chicken pieces and marinate in cooking wine for 5 minutes.

4. Put the dried starch and eggs into a basin and stir until there are no particles.

5. Add the marinated chicken pieces and marinate for 10 minute.

6. Prepare a bowl of juice, add tomato sauce, white vinegar, sugar and10g onion Jiang Shui, and stir well.

7. Marinate the chicken pieces and use chopsticks to pick out the onions, ginger and garlic.

8. Put a proper amount of oil in the pot, add chicken pieces, and remove when the oil is hot.

9. Leave a little base oil and stir-fry the tomato bowl juice, stir-fry and foam.

10. Add chicken and celery and mix well.

1 1. Add pineapple pieces, stir fry quickly, pour in the sauce, and take out.