This dish is stir-fried, not stewed, so it is the tender taste of chicken. A small tender corn chicken like the British is the best choice for this dish. It is cooked a little bit, and the dried bamboo shoots are also very tender. The fungus also needs a crisp taste. So, it is like this. Let’s eat rice, but it’s fragrant~
From the oil pan, after the heat is 70%, put some ginger slices and scent. After the ginger slices start to golden, put in the chicken pieces and stir fry until the chicken is discolored.
Then, put the whole ginger into pieces, pour the appropriate amount of flower carvings, cover the lid, and burn for 3 minutes.
After 3 minutes, add the dried bamboo shoots, stir fry for 3 minutes, pour a little boiled water and half of the chicken and dried bamboo shoots, cover the pot and open the fire and boil for 3 minutes.
After 3 minutes of scent, open the lid and stir fry for 5 minutes, sprinkle a little salt, put in black fungus and continue to cover the lid for 5 minutes.
After 5 minutes, open the lid, continue to stir fry, add the chopped pepper, and start collecting the soup (the amount of the soup is according to personal preference, some people love to eat with the soup, suspicious and leave more
After about 5 minutes, you can turn off the fire and bring out the pan.