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Shredded fish (chicken breast version)

Shredded fish (chicken breast version)

Replace pork with chicken breast, and the taste is just as delicious

By little fat man loves to eat a

1 piece of chicken breast

A little cooking wine

2 scoops of starch

A pinch of salt

1 carrot

3 fungus

Lettuce 1 small root

1 green onion

Vinegar 4 scoops

3 scoops of sugar

Water 50 g

4 pickled peppers

1 scoop of watercress paste

Shredded fish (chicken breast version)

1: Cut the side dishes into strips and cut the green onion into small circles. Mince the pickled pepper, mix the sweet and sour sauce in proportion, add a spoonful of starch and mix well

Shredded fish (chicken breast version)

2: Cut the chicken breast into strips, add cooking wine, salt and starch and mix well

Shredded fish (chicken breast version)

3: Heat the oil, pour the meat and slide it open, then put it out and set aside

Shredded fish (chicken breast version)

4: Add a few peppercorns, garlic grains, and the prepared pickled peppercorns and bean paste into the pot over low heat and stir-fry until fragrant

Shredded fish (chicken breast version)

5: Pour in the shredded fungus and shredded carrots, sauté for a minute or two, then add the shredded lettuce and the green onion rings and fry together

Shredded fish (chicken breast version)

6, after the side dish is fried, pour in the chicken shreds that came out before, you can taste the taste first, you can add a little salt to the light, and finally add the prepared sweet and sour sauce, stir-fry evenly after you can get out of the pot

Shredded fish (chicken breast version)

7. Out of the pot! The color of the homemade bean paste is very beautiful, but the taste is salty, so I don't need to put salt or soy sauce, you can depend on the situation.

Celery, plums, rabbit meat, etc

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