Dice the chicken, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, black pepper sauce, starch, salt and sugar, stir and marinate for a while.
2
Add water to a pot, bring to a boil, add three-color fresh vegetables, stir fry diced onion until fragrant, add three-color fresh vegetables, brush a little oil until chicken diced meat discolored and stir fry together, add starch water and marinate remaining juice, boil until soup thickens and turn off fire.
3
Defrost the pastry, spoon into the chicken mince, put it in the pan, fry until the sides are golden and crispy.