Ingredients: chicken breast, green pepper, fungus and carrot.
Pickling seasoning: salt, white pepper, yellow wine/cooking wine, starch, egg white.
The main thing is to get rid of the fishy smell.
Stir-fried seasoning: Pixian bean paste, minced onion and minced garlic, Jiang Mo.
Fish-flavored sauce: Recommended ratio: 3 tbsp vinegar, 2 tbsp soy sauce, 2 tbsp sugar, 2 tbsp soy sauce 1/2 tbsp starch, and 8.9 tbsp half bowl water.
1 chicken breast, remove fascia and shred, green pepper, fungus and carrot.
2 Add yellow wine/cooking wine, white pepper, salt and egg white starch into shredded chicken breast, stir well and marinate for a while. 3. Pour the oil into the marinated shredded chicken, stir fry quickly, break up and stir fry until slightly discolored. 4. Add the remaining oil into Pixian bean paste and stir-fry the red oil.
5 Add chopped green onion and minced garlic and stir fry in Jiang Mo.
6 add fungus silk? Stir fry a few times.
7 Add shredded carrots and shredded green peppers and stir fry a few times.
8 Add the fried shredded pork and stir fry.
9 Pour in the prepared fish-flavored sauce soup and thicken and stir well.
Scrambled eggs with bitter gourd
Main ingredients: bitter gourd eggs
Seasoning: chopped green onion, sugar, salt and chicken essence.
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2. Pour the oil into the pot, stir-fry the egg liquid and take it out.
3. Pour the oil and chopped green onion into the pot and stir-fry until fragrant. Pour in diced bitter gourd and stir fry.
4 pour in the eggs, stir-fry the salt and chicken essence to taste and stir well.
(You can choose to add sugar and vinegar to taste according to your personal preference.)
Sam Korean-style fried chicken legs with cheese powder
1 Early thawing
2 Preheat the air fryer to 190℃ and bake for 15 minutes.
The chicken leg is tender ~ I personally feel a little salty ~
It should be that the fried taste is better and the skin will be crisp ~