Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy. Stir-fried shredded chicken

Ingredients: clean chicken breast 350g, jellyfish head 150g. An egg (weighing about 50g), salt 4g, monosodium glutamate 1g, Shaoxing wine 25g), vinegar 3g, pepper 3g, wet starch 15g, peanut oil 100g, onion 10g, shredded ginger 10g.

How to stir-fry shredded chicken;

Stir-fried shredded chicken

1, clean chicken breast, remove fascia, cut into pieces with a thickness of 0.2 cm, and then cut into 0. 15 cm-wide shreds and put them in a bowl), add egg white, refined salt and wet starch, mix well and size, cut jellyfish head into pieces with a thickness of 0.3 cm, then cut into shreds, rinse with clear water repeatedly, and take them out in hot water at 80℃. Rinse repeatedly with clear water, soak in hot water at 80℃ and take it out.

2. Put chicken soup, salt, monosodium glutamate, Shaoxing wine, vinegar, pepper noodles and wet starch into a bowl and make juice.

3. Put peanut oil in the wok, heat it to 40% (about 100℃), put chicken oil and take it out. Leave a little oil in the pot and heat it to 50% heat (about 125℃). Saute shredded onion and ginger until fragrant. Immediately add shredded chicken, stingray, coriander and sauce to the bowl. Turn over quickly and pour in chicken oil.