1. Prepare the material, remove the bone from the chicken leg, pat the chicken with a knife to make it loose, then cut a long strip of 4cm in length and 0.7cm in width. Grab it evenly with rice wine and a little salt, and add some starch to mix it again for use
2. Cut lettuce into small strips of the same size as chicken strips, marinate them with a little salt, cut celery stems into small sections, soak red pepper and scallion, cut horse's ear segment, slice ginger and garlic for standby, mix together the yellow rice wine, soy sauce, vinegar, salt, sesame oil and starch in a bowl
3. Pour the normal amount of frying vegetable oil into the pan, heat it to 70% heat, pour the chicken down, spread it out, fry it for about 20 seconds, then turn it over and fry the other side, some of which are golden yellow. Then put the green onion, ginger, garlic and pickled pepper into quick white stir fry for 10 seconds until fragrant, and the whole process is on fire
4. Put the bamboo shoots and stir fry the chicken breast until the bamboo shoots are ripe. It takes about 15 seconds. Pour in the seasoned juice and stir fry quickly. Then pour the celery stem in and fry it for three seconds