Colorful chicken fillet with Abalone Sauce

Colorful chicken fillet with Abalone Sauce

Introduction:

"In addition to the high-end Yan abalone wings, Cantonese cuisine has many specialties, such as river fresh food, seafood, mountain game and so on. Today's stir fry is a kind of Cantonese dish I make at will. Although it's ordinary, it's colorful and delicious with abalone juice. It's a good stir fry for my family. Here to recommend to friends, hope friends like it! Characteristics of colorful chicken fillet with abalone juice: bright color, rich nutrition, simple production, delicious "

Production steps:

Step 1: abalone juice and colorful chicken fillets.

Step 2: prepare abalone juice.

Step 3: cut all kinds of color pepper and onion into silk and set aside.

Step 4: cut the chicken into shreds, add cooking wine, soy sauce, wet starch and chicken protein, and set aside.

Step 5: heat up the frying pan, cool the oil, heat 60% and put the shredded chicken into the skillet.

Step 6: add the remaining oil into abalone juice and a little raw, stir fry until fragrant.

Step 7: add shredded ginger, shredded pepper and shredded onion and stir fry.

Step 8: stir fry the raw chicken and add the sliced chicken.

Step 9: add a little salt and sugar according to your taste and stir fry evenly.

Step 10: stir fry evenly and put on the plate!

Step 11: the stir fry with abalone juice is really fresh!

Step 12: welcome to the green angel!

Materials required:

Inner chicken breast: About 200g per piece

Green pepper: 80g

Red pepper: 100g

Yellow pepper: 100g

Onion: 80g

Raw soy sauce: half spoon

Abalone juice: 1 spoonful

Sugar: half seasoning spoon

Salt: a little

Note: 1. The chicken must be tender. 2. If we put more abalone juice without salt. 3. The color pepper must be fried lightly to make it crisp. 4. Just season according to your favorite taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh