Fish flavored shredded chicken(yu xiang ji si )

Fish flavored shredded chicken

Introduction:

"Fish flavored shredded chicken is one of my favorite home dishes. I used to stand by the kitchen of the takeaway dish and watch the cook cook in the fire. I carefully looked at every seasoning he ordered and the process of making it. Then I tasted the taste of the dish and thought about how to make it well. I always felt that it tasted good and made a fool of myself!"

Production steps:

Step 1: shred the chicken breast, add a little salt, dry starch, cooking wine, egg white of an egg, pepper and a little edible oil, and marinate for a quarter of an hour.

Step 2: shred black fungus (to say here, in fact, it tastes better to add some pickled dried mushroom shreds, but I don't have this ingredient at home).

Step 3: shred carrot and green pepper.

Step 4: cut pepper and drain water, take 1 / 2 spoon, Pixian Douban 1 / 2 spoon, don't put too much, because these two kinds of seasonings are salty.

Step 5: pour about 200ml of cooking oil into the pot. When the oil is warm, put the marinated chicken breast into the pot and spread it. Remove and drain the oil.

Step 6: stir fry the green pepper with the remaining hot oil in the pan, and remove the oil.

Step 7: fry the carrots with the hot oil left in the pan until they are soft. Remove and drain the oil.

Step 8: leave some base oil in the pot, add chopped pepper and Pixian Douban, stir fry until fragrant, and then add chopped green onion and garlic to stir fry until fragrant.

Step 9: add chicken breast and agaric to stir fry, about 1 minute.

Step 10: pour the carrots and green peppers waiting in the side into the pot, add half a teaspoon of salt, half a teaspoon of sugar, two teaspoons of vinegar, one teaspoon of cooking wine, one teaspoon of soy sauce, a little bit of soy sauce coloring, finally pour some mustard oil and sesame oil (mustard oil is purely personal preference, if you don't like it can not be added), stir fry.

Materials required:

Chicken breast: 2-3 pieces

Carrot: 1

Green pepper: 2

Black fungus: 10 yuan

Chopped pepper: 1 / 2 spoon

Pixian bean paste: 1 / 2 spoon

Salt: right amount

Vinegar: right amount

Sugar: right amount

Old style: moderate

Soy sauce: right amount

Cooking wine: moderate

Dry starch: appropriate amount

White pepper: right amount

Sesame oil: appropriate amount

Mustard oil: right amount

Egg white: right amount

Onion powder: appropriate amount

Minced garlic: right amount

Note: as for the amount of seasoning, the spoon I mentioned is the kind of steel spoon used for eating. You can also add salt according to your own experience, because pickled peppers and bean paste are very salty

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Yu Xiang Ji Si