1. Remove the fascia of chicken breast, wash and dice, add salt, soy sauce, cooking wine and monosodium glutamate to mix and marinate.
2. Peel the water chestnut, wash it and dice it; remove the stem of pickled pepper and chop the seeds; wash and mince the onion, ginger and garlic; mix the egg white, starch and water into a paste.
3. Put the frying pan on the high fire, heat up the lard under the wok, and puree the diced chicken with the paste, and then slide it into the oil pan until it is cooked.
4. Add pickled peppers and stir fry until all chicken pieces are hot pepper red. Add water chestnut, ginger, green onion and garlic to stir fry until fragrant. Cook the juice with salt, soy sauce, cooking wine, sugar, monosodium glutamate, starch and stock. Stir fry quickly and add a little vinegar to stir fry well.
1. In this dish, Pixian bean paste can be used instead of pickled pepper, and fresh bamboo shoots can be used instead of water chestnut.
2. Small skills of removing blood and fishy smell from poultry meat: if the slaughtered chicken and duck do not release blood completely, the meat will turn black and have a fishy smell after being cooked. If you use water to soak the chicken and duck until it is white, you can go fishy.