Chinese Food
Shredded chicken with fish flavor
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Mom, in the fish flavored chicken shreds, why don't you have fish? Well. Well, it's probably because of the smell of fish in the dish. Although there is no fish, it's definitely a super meal. It's not. I just put it on the table. In a flash, I can't see a bowl of rice. It's salty and sweet. It's sour and spicy. It looks good to the eyes. It's refreshing to eat. I'm sure you'll like it, too.
Cooking ingredients
Cooking Steps
Step1:Cut chicken breast meat into shreds. Marinate with a little cooking wine, starch, salt and soy sauce for 1020 minutes.
Step2:Shredded carro
Step3:Dry agaric hair. Slice
Step4:Shredded green peppe
Step5:Dry mushroom hair. Slice
Step6:Heat the oil in a hot pot. Stir fry the chicken until it turns white. Remove.
Step7:Add oil again. Stir fry ginger and garlic.
Step8:Stir fry carrot and mushroo
Step9:Add green pepper and fungus and stir fry until soft (add less water. Avoid sticking to the pot
Step10:Stir fry with shredded chicke
Step11:Add two spoonfuls of bean past
Step12:Mix the fish flavor juice (cooking wine 10g, raw soy sauce 10g, white vinegar 10g, sugar 15g, starch 5g) and pour it into the pot. Stir fry evenly, and the pot will come out.
Step13:
Cooking tips:1. Douban sauce has a salty taste. There are skills to make dishes without adding salt.
