1. Marinate the chicken frame with salt, cooking wine, onion and ginger slices for about 30 minutes, and then stick the egg liquid, dried starch and bread crumbs in turn.

2. Heat the oil in the pot to 80% heat, put it into the processed chicken rack, and remove the slag until golden yellow.

Two: chicken fillet:

1. Pickled chicken fillet:

Ingredients: chicken fillet

Accessories: 4 liang of soybean grains each (about160g), 2 liang of pickled mustard tuber (about 80g), 2 red peppers, 0//2 strips of onion (diced), several slices of ginger, 5 tbsp of oil, 0//2 teaspoons of salt/kloc, and 0/0 of pepper.

Exercise:

1) Remove tendons from chicken fillet, cut into long strips, add salt and pepper and mix well, then add wine, egg white and corn flour and mix well, and finally add oil and mix well.

2) Wash the mustard tuber and slice it;

3) Seed the red pepper and cut it into long strips;

4) Heat 3 tablespoons of oil, add chicken, edamame and red pepper in turn, and stir-fry until the chicken changes color.

5) Overtime tablespoons of oil in the original pot, add mustard tuber, onion and ginger slices, stir-fry evenly, and add four kinds of ingredients and seasonings to stir-fry evenly until the materials are cooked.