1. Materials: 500g of fresh chicken, 0/00g of pork tenderloin, 50g of sweet pepper, and 3 egg whites.

2. Seasoning: refined salt, monosodium glutamate, onion segments, ginger slices, garlic cloves, soy sauce, broad bean gouache and lard.

Second, the method:

1. Remove the umbrella cover from the fresh chicken, remove the soil, wash and cut into pieces. Seed the persimmon pepper and cut off the pedicle by 3 cm. Goodbye.

Square block. Slice garlic.

2. Stir the egg whites in a bowl, add tenderloin slices and broad bean gouache, mix well and then size.

3. Add lard to the wok, heat it, add fillet, push it with a spoon, and drain it with a colander.

Then let the oil continue to burn to 50% heat, let the chicken pieces slide down again and pour into the colander to drain the oil.

4. Leave a little oil in the wok, first fry the garlic slices, then add the ginger slices, onion slices and sweet peppers.

Stir-fry into pieces, then add chicken, pork, salt and soy sauce, thicken with broad bean gouache and pour on the pot.

Boiled lard is served on a plate.

Press: This dish is served with chicken that tonifies the spleen and stomach and pork that nourishes yin and moistens dryness. Can be liver and kidney yin deficiency, head

It can be used for adjuvant treatment of lung dryness due to yin deficiency, dry mouth and throat, dizziness, backache and weak feet, or dry cough with little phlegm.

Treat people to food.