Ingredients
Chicken breast ( 300g ) | Sweet noodle sauce ( a spoonful ) |
small Cabbage leaves ( 10 pieces ) | Cooking wine ( half a spoon ) |
Starch ( one spoonful ) | Vegetable oil ( appropriate amount ) |
Green onions (A small piece) | Ginger ( A small piece ) |
Water ( A small amount ) |
How to make chicken version of shredded pork in Beijing sauce
1. Shred the chicken breast and add soy sauce , cooking wine, starch, mix well, freeze for 10 minutes
2.Shred green onion and ginger , add a small amount of water and soak for ten minutes.After soaking, remove the onion and ginger and discard, leaving the water for later use.
3. Blanch the cabbage leaves and spread them on the plate (standard method, used here Cut green onions into shreds and put them on the plate, but my son doesn’t eat green onions today, so he uses baby cabbage instead)
4.Put oil in the pot and heat until 50% hot
5.Add the shredded pork and stir-fry until it changes color
6. Remove and set aside
7. Leave the base oil in the pot, add the sweet noodle sauce, and stir-fry until fragrant
8.Add onion and ginger water, stir constantly with a shovel until it looks a little sticky
9. Pour in the shredded pork that has been left to dry and stir-fry until the shredded pork is in the desired state.Your aesthetics
10.Install the disk.
Tips
When simmering the juice, you must turn on a low heat and stir constantly, so that it is not easy to burn the pot and it is easier to control the heat.
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