2: Add ginger, garlic, starch, oyster sauce and cooking oil to chicken breast and marinate for 10- 15 minutes. Note: adding some oyster sauce to bacon can make chicken breast tender, smooth and refreshing.
3: Pour oil into the pot and add ginger and garlic until fragrant. Add the marinated chicken breast, spread the shredded chicken with chopsticks or shovel, and stir-fry until the color of the shredded chicken turns white.
4: Add shredded pepper and coriander stalks and stir-fry until soft. Add salt to taste and turn off the heat and serve.
Chicken breast 1 50g, onion 1/2, garlic 2, a. white powder 1 teaspoon, salt 1/6 teaspoon, cooking wine 1 teaspoon, water 1 teaspoon, protein/. Salt 1/6 teaspoon, fine sugar 1/2 teaspoon, white powder water 1 teaspoon, sesame oil 1 teaspoon, and C. salad oil 3 tablespoons.
Practice editing
1. Cut chicken breast into 4cm shredded pork, mix well with seasoning A and marinate for about 3 minutes; Shred onion; Chop garlic for later use.
2. Heat a pot, add 2 spoonfuls of salad oil, put the shredded chicken cut by the method of 1 into the pot, fry it on low heat until the surface of the shredded chicken turns white, and then take it out.
3. Heat another pot, add 1 tbsp salad oil, stir-fry 1 shredded onion and garlic, add black pepper in seasoning B and stir-fry for a few times, then add A 1 sauce, water, salt and sugar and mix well.
4. Add shredded chicken of the second method, stir-fry over high fire for 10 second, thicken with white powder water, sprinkle with sesame oil and stir well.
1, wash the shredded cucumber Flammulina velutipes and remove the roots.
2. Sizing shredded chicken.
3. Soak Flammulina velutipes in water.
4. put oil in the pot and pour out the shredded chicken.
5. Leave the oil in the pot and saute the shallots and ginger.
6. Stir-fry shredded chicken in oil.
7. Add soy sauce, sugar and cooking wine and continue to stir fry.
8. Add the cooked Flammulina velutipes, stir fry evenly and add salt. Stir-fry shredded cucumber and chicken essence.