Crispy rice with shredded oyster sauce

1

Cut the chicken breast into shreds along the grain, first add the salt, soy sauce, sugar and cooking wine with your hands, grasp until it is glued, add 1 teaspoon of water, then grasp until the water is completely absorbed by the meat, and then add 1 teaspoon of water, add three times in total, a total of 3 teaspoons of water.

2

Cut the mushrooms into shredded strips, add salt and sugar to marinate.

3

Cover the shredded pork and shredded mushrooms with corn starch, remember to shake the excess flour when frying, heat 4- 5% oil, fry until golden brown, remove and strain the oil.

4

Place the crispy rice on the bottom of the plate to be served.

5

Start another pot, pour the bowl of juice into the pot, and heat it over high heat until there is a lot of foam, making it feel like air tops the spoon.

6

Pour in the fried shredded pork and shredded winter mushrooms, reduce the heat, quickly stir well, turn off the heat, spread the shredded pork and shredded winter mushrooms on the crisps, then pour in the juice in the pan, and spread the shredded green onions on the surface.

First, the shredded pork must be grabbed until it is glued before putting in water after adding salt, sugar, soy sauce and cooking wine. Grab until the meat completely absorbs the water; second, the filamentary material is easy to cook, and 4- 50% oil is enough for frying; Third, the bowl juice must be stir-fried well, and it must be stir-fried until it feels like the spoon is full before putting in the shredded pork and shredded winter mushrooms. Don't rush to heat the bowl juice and pour in the shredded pork.