1, diced chicken breast, marinated with a little cooking wine and salt starch for about fifteen minutes.

2, the right amount of oil fried peanuts.

3. Stir-fry diced carrots in an oil pan for about 2 minutes. Add diced cucumbers and stir-fry slightly, then add onion, ginger and garlic and stir-fry, then serve.

4. Add the chicken breast to the oil pan and stir-fry until slightly discolored.

5. After the oil pan is heated, add tomato sauce and a small amount of water to stir fry, and adjust the thickening juice in advance, about 1 flat spoon of soy sauce, 2 flat spoons of vinegar, a small amount of salt and 2 spoons of starch, and pour it into tomato juice to stir fry.

6. Pour in all kinds of diced dices that have been fried before, stir well and then serve.