Shredded chicken with green pepper
For those who prefer more soup, add more boiled water before cooking, turn down the fire after boiling, and stir fry repeatedly, so that the seasoning can fully infiltrate the ingredients.
Step 1 . Cut chicken breasts into shreds. Some people will pickle it. I don't think it's necessary. After all, the chicken breast is very tender, without fishy smell, and delicious
Step 2 . Remove the seeds of green peppers and shred them. Cut 2 mushrooms into shreds, too
Step 3 . Heat the oil, put mushrooms, shredded ginger and pepper (not green pepper) into the pot and explode until fragrant
Step 4 . Add shredded chicken and stir fry. I don't put too much oil. In order to prevent sticking to the pot, I can add some cooking wine to improve the taste. Or add a little boiled water (don't use cold water) and stir fry. If the taste is heavy, you can grill the shredded chicken to one side when the shredded chicken is five years old, and add some Pixian bean paste to the soup to explode it (it's easy to paste if added early, and it's black pot). If you like something sweeter, you can add an appropriate amount of sugar. Continue to stir fry until 80%
Step 5 . Pour in green peppers and continue to stir fry. When the green peppers change color, scrape them aside, and throw the garlic powder into the soup to explode (it is easy to paste if it is added early). Stir fry until it is ripe, add oyster sauce, soy sauce, and add some boiling water when it is dry and needs to stick to the pot. Cook when cooked
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