Cooking Steps

1. 

   Step1:Shredded fungus with carrot and green peppe

2. 

   Step2:Cut the chicken breast into fine filaments, mix the egg white and starch with salt pepper cooking wine, marinate for 1015 minute

3. 

   Step3:Prepare a spoonful of bean paste and cut it into pieces for later us

4. 

   Step4:In a small bowl, add sugar, vinegar, cooking wine, salt, starch and water to thicken the sauce

5. 

   Step5:Put a small amount of oil into the pot, put the marinated chicken breast shreds into the pot and stir fry until the meat turns white (or 8-point cooked), then put them out for use

6. 

   Step6:Put less oil in the pot, put carrots in it and fry for two minutes, then add two spoonfuls of bean paste and stir fry. Add in chopped onion, ginger, garlic and persimmon, pepper and agaric and continue to stir fry

7. 

   Step7:Add the 8-point cooked chicken breast shreds into the pot and stir fry them together. Finally, add the sauce and stir fry them over low heat. OK