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Ingredients: Pleurotus eryngii, chicken leg meat, salt, cooking wine, monosodium glutamate, pepper, soy sauce, white sugar, chopped green onion, Jiang Mo, starch, sesame oil and broth.

Operation:

1 Chop chicken leg with a knife, dice, season with salt, cooking wine and pepper, and starch starch.

2. Wash the Pleurotus ostreatus, and fly to the water for later use. Add chopped green onion, Jiang Mo, water starch, soy sauce, a little sugar, monosodium glutamate, salt, pepper, sesame oil and stock to the bowl.

3 wok fire, add the right amount of base oil, and when heated to 40%, the diced chicken will quickly disperse and be taken out.

4 Leave the bottom oil in the original pot, stir fry the Pleurotus ostreatus, stir fry the diced chicken evenly, then cook it quickly in a bowl and beat the oil out of the pot.