Diced chicken with pepper

Diced chicken with pepper

Introduction:

"When I was a child, it was not easy to eat chicken once at home. First, the family's economic situation was not good. Second, the chickens at that time were all native chickens, and the yield was also low. Dad has a yellow recipe, which seems to be from the 1970s. Every Spring Festival, dad takes it out and makes delicious food for us according to the contents of the recipe. I remember that my favorite food is "three silk meat roll". It is to make the meat pieces big and thin, then roll them with shredded bamboo shoots, mushrooms and meat, wrap them with thin flour, and deep fry them in an oil pan. It's really beautiful. Since then, I always like to read that recipe. At that time, I thought it was the source of delicious food. Once I saw "chicken breast meat" in the recipe and asked my father what it was. My father told me that "chicken breast meat" was chicken breast meat, the meat on the chicken breast. I think that chicken is so small, there must not be a few pieces of chicken breast, it must be very precious. Now there are chicken breast meat everywhere in the supermarket. According to my aunt, this kind of thing is bought in the wrong way. And the price is also very cheap. Of course, it's all chicken breast fed with feed. Although the taste can't compare with native chicken, it can also add some light to our table

Production steps:

Materials required:

Chicken breast: right amount

Cooking wine: moderate

Raw powder: appropriate amount

Pepper: right amount

Green and red pepper: moderate amount

Bean drum: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy