# 亚米食谱 # # 五行缺辣 # # 0Placeholder_for_esaay_translation6ad9a28596a74537a03390ed6c4 Shanghai people really rarely eat sprouts! ! But I wanted to try it, so I made broken rice sprouts Four boneless chicken thighs, cut into small pieces; Half a teaspoon of white sugar, 1 small rub of white pepper; Yibin broken rice sprouts half a pack; A few pickled peppers, chopped for later use; 2 or 3 garlic cloves, chopped for use, 2 or 3 slices of old ginger, minced ginger; Half a teaspoon of salt, half a teaspoon of white sugar, half a porcelain spoon of dark soy sauce, 1 porcelain spoon of mashed glutinous rice juice; A handful of ready-made yellow and red peanuts. Soak half a packet of sprouts in cold water for 5-6 minutes in advance, the purpose is to soak off excess salt, then remove and drain as much as possible Put the drained sprouts, mashed glutinous rice juice, chopped pickled peppers, minced ginger and garlic, salt, sugar and dark soy sauce into a bowl. Add two porcelain spoons of oil to the wok, heat it on medium heat, and fry the chicken breast until it turns white, and it is basically 7 or 8 mature. Put all the seasonings you just mixed into the pot and stir well. When the chicken is cooked for 9 minutes, add the chopped peanuts.