1. Wash the pepper and cut into small cubes; cut into small cubes.
2. Wash and dice chicken breast, add wine, dry starch and a little soy sauce to marinate for 10 minutes.
3. Heat up the frying pan with oil, add the diced chicken meat to the skillet, and put it in reserve.
4. Leave the oil in the pot, add the chopped green onion and ginger to the pan, pour the corn into the pan, stir fry for 2-3 minutes, add the chicken soup and cook slightly.
5. Stir in the diced chicken, add the diced pepper and black fungus,
6. Add salt, sugar and chicken essence, stir well, and thicken with water starch.