Cooking Steps

1. 

   Step1:By the way, sliced mushrooms, okra and asparagus. Soak walnuts in warm wate

2. 

   Step2:The bamboo shoots are boiled with water, and then they come ou

3. 

   Step3:Chicken breast meat is sliced into thin slices. It's about 4cm square in size. My knife skill is heartbreaking. Actually, it's a little thinner

4. 

   Step4:Marinate chicken breast with salt, rice wine, starch and egg white for 20 minute

5. 

   Step5:Peel the pickled walnuts with toothpick

6. 

   Step6:Bake the peeled walnuts in the oven at 150 ℃ for 5 minutes. Be careful not to paste them. The original method should be fried. I used baking instead

7. 

   Step7:Dip the salted chicken slices with a little starch and roll up the roasted walnuts. Wrap 13 walnuts according to the size of the meat slices. Wrap tightl

8. 

   Step8:Heat the oil pan and fry the chicken and walnut rolls. First, fix the chopsticks and then remove them to prevent the meat rolls from scattering

9. 

   Step9:Fry until the meat is firm and then take it out. My one is a little bit too much. When the color is not so yellow, take it out and put it on the oil absorption paper for oil absorption

10. 

    Step10:Stir fry the bamboo shoots and mushrooms under the oil left in the po

11. 

    Step11:Add chicken soup, sugar, salt, rice wine and water starch to thicken the sauce (okra itself is a little sticky, or it can not thicken the sauce). Add okra and sausage slices to stir fry

12. 

    Step12:Finally, add the walnut chicken roll, stir fry for a while, and collect some soup

13. 

    Step13:You can eat it when you pour it ou