Don’t be lazy. Use egg white when marinating. Don’t contain egg yolk. In this way, the dishes will be more moist.
300g chicken breast
1 / 2 carrot shreds
1 / 2 shredded round pepper
4 garlic moss
Proper amount of salt
Proper soybean paste
Proper cooking wine
Proper soy sauce
2 minced garlic
Appropriate amount of sugar
Appropriate amount of vinegar
A spoonful of rapeseed oil
Appropriate amount of edible oil
An egg white
Step 1Cut all the main ingredients into filaments and set aside. Blanch garlic moss in water.
Step 2Handle chicken breast. First, soak the chicken breast in salt water for 10 minutes. Then, stir the cooking wine, salt, cornflour, water, egg white and shredded chicken together for 20 minutes. Then put the shredded chicken into boiling water one by one and cook until 8 mature.
Step 3Heat the pot with cold oil, add minced garlic, soybean paste, cooking wine, soy sauce, sugar, vinegar and an appropriate amount of water, and mix fish sauce.
Step 4Add three shreds and stir fry.
Step 5Add shredded chicken. Stir fry and add an appropriate amount of salt. When the color is pure and the fragrance comes out, add a spoonful of rapeseed oil. Finally out of the pot.