Chicken fillet with colorful vegetables(cai shu ji liu )

Chicken fillet with colorful vegetables

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: prepare the marinade.

Step 3: skin and bone the pipa legs.

Step 4: cut the meat into strips and marinate for 20 minutes.

Step 5: shred other vegetables.

Step 6: after the pot is heated, the chicken skin is scorched and the oil comes out.

Step 7......

Step 8: pour in the chicken and stir fry.

Step 9: turn to eight and turn white.

Step 10: serve to plate.

Step 11: pour in the onion and saute until fragrant.

Step 12: pour in carrot and water bamboo and stir fry.

Step 13: add a little water and bring to a boil.

Step 14: pour in the chicken.

Step 15: finally pour in green pepper and stir fry a few times.

Step 16: it's ready to be served.

Materials required:

Pipa leg: moderate

Green pepper: right amount

Carrot: right amount

Onion: right amount

Zizania latifolia: moderate

White wine: 2 teaspoons

Old style: 1 spoonful

Sauce: 1 teaspoon

Oyster sauce: 2 teaspoons

Ginger: right amount

Garlic: right amount

Note: 1. There is no need to add other oil here. Chicken skin instead. 2. When marinating chicken, it's better to grasp it well by hand, so it will taste better. 3. The carrot will give full play to its nutrition through oil. 4. Green pepper must be good in the end to keep its nutrition and taste more crispy.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cai Shu Ji Liu