Fuyunghai Materials:
100 grams of chicken meat (select the chest, boil or steam until cooked and small suwir-suwir)
Leaves of onion 1 stem (thinly sliced)
Chicken egg 4 grains
Carrots 1/2 stalk (roughly chopped)
2 pieces of mustard leaves (finely sliced)
Oil (used for frying)
Fuyunghai Dough Seasonings:
Garlic 2 cloves (finely chopped)
Salt 1/2 teaspoon salt
1/4 teaspoon powdered broth
Black pepper mashed 1 teaspoon
Pepper powder 1 teaspoon
Fuyunghai Sauce Materials and Condiments:
Frozen peas 3 tablespoons
Carrots 1/2 rod (sliced ​​matchstick)
Garlic 2 grains (finely chopped)
Onion 1/2 fruit (thinly sliced)
2 tablespoons tomato sauce
Red chilli powder 1/2 tablespoon
Water 200-250 milli liter
Salt 1 1/2 teaspoons salt
1/2 teaspoon powdered broth
Sugar 1 1/4 tablespoons
5 tablespoons of tomato sauce
Cornstarch 1 tablespoon (dissolved with 5 tablespoons water)
Oil (used for sauteing)