Jincheng, Shanxi Province Method

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  1. Cut the garlic into sections and cut the tomatoes into sections.Blocks for later use

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  2. Soak the fungus and cut it into small pieces for later use

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  3. Cut the chicken breast into small pieces, add cooking wine, salt, eggs, and starch and mix well

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  4. Add 500g of oil to the pot, heat it for three minutes, and add the chicken breast

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  5.After a few minutes, the oil temperature rose and the chicken breasts floated up



6. Remove the chicken breast to control oil and set aside

• 7. Pour in oil, add onion, ginger, garlic and peppercorns and sauté until fragrant, then remove the peppercorns
• 8.Add garlic tomatoes, add appropriate amount of salt and stir-fry
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  9.Add the fungus and mushrooms in turn, stir-fry for a few times and then add some water

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  10.After boiling, add salt, chicken essence, sugar and white pepper

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  11.Add starch in a small bowl, add water and stir

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  12. Pour the starch water into the pot, cover the pot, and wait until it boils

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  13.Add vinegar , turn off the heat and take out the pot, sprinkle with coriander

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  14.One bowl of oily meat, one bowl Rice