I am thinking about burning.
Cut the chicken breast into strips.
Marinate the chopped chicken breast with soy sauce, soy sauce, cooking wine, starch, and black pepper for about 20 minutes.
Intermittently, cut green peppers and slice carrots.
The carrot slices are out of water.
Heat the oil and pour in the marinated chicken breast. Stir-fried.
After the chicken is cooked, pour in the green pepper. Stir fry.
Pour in carrot slices that fly over the water. Stir fry together. Stir-fry and add Lee Kum Kee black pepper juice for a while. Almost all cooked up and popped up.
1, carrots smell heavy, more difficult to cook, drop water for a little longer. 2. When the soy sauce is poured more when the meat is cured, there is no need to put salt in the back. Instead, put some water and let it dilute the salty taste.