1 chicken cub, 100 grams of edamame carob, 25 grams of sauce melon, 25 grams of sauce ginger, 5 grams of green onion, 3 grams of salt, 3 grams of monosodium glutamate, 8 grams of soy sauce, 5 grams of sugar, 2 grams of starch, 100 grams of lard, 5 grams of sesame oil, 5 grams of cooking wine. Chicken washed and chopped into small pieces, put in 4 grams of soy sauce, 2 grams of cooking wine, marinate for 15 minutes, cut the green onion into sections, peel the edamame, put the bean grains into boiling water and cook, sauce melon and sauce ginger minced, put oil in the frying pan, heat up the chicken nuggets and minced sauce melon, sauce ginger minced into the same stir-fry, then add green onion, add cooking wine, salt, monosodium glutamate, soy sauce, sugar, and water 150 grams, turn the heat to simmer for about 5 minutes, then put in the edamame, when the chicken is ripe, use high heat to collect the juice, pour water starch to thicken the juice, put in sesame oil, you can put on the plate. Delicious and golden in color.
