Accessories: 200 grams of dry starch.

Marinade: fresh soy sauce 15g cooking wine 5g salt 1g salad oil 5g pepper powder and a little.

Seasoning: pepper powder and salt.

* * * * * If you like spicy food, you can add a proper amount of Chili powder to the bacon.

Specific steps: 1. Wash the chicken breast and scrape the fascia.

2. Cut the chicken breast into two pieces, gently mash each piece with the back of a knife (this will make it more tasty), and then cut it into strips the thickness of your little finger (too fat fingers will be thinner accordingly, hehe).

3. Put the cut chicken strips into all the braised pork and marinate for 20 minutes. It can be preserved in a fresh-keeping box and refrigerated (about 5 days). It can be done in a few minutes when eating, which is very convenient.

4. Pour all the dry starch into the marinated chicken strips and stir well by hand. Make sure that each strip is completely covered with dry starch (if there is no way to measure the weight of raw materials, you can put dry starch in a spoon several times and stir it while putting it, and the chicken will be covered with starch).

5. Let it stand for 5 minutes, and then start frying.

6. Pour the oil into the pot and heat it. Put your hand above the oil level, you can feel very hot. You can also throw a chicken strip to test the oil temperature. If you throw it in, there will be many bubbles. Never burn the oil until it smokes, so the surface of the raw material will be burned and the inside will still be raw.

7. Gently shake off the floating powder on the chicken strips wrapped in dry starch, put them in one by one, and fry them on medium heat until the surface is golden. The chicken is well cooked, so don't fry it for a long time, because it will be very dry and old.

8. Put the fried chicken fillet into the pot and sprinkle with pepper powder and salt while it is hot. When sprinkling, you should knock on the pot with your hands, so that the chicken fillet can be turned up and down in the pot and the seasoning can be sprinkled evenly. Pickled chicken fillet has a slight salty taste, so be sure to taste it before sprinkling salt. In addition, you can sprinkle some Chili powder or curry powder if you like spicy food.