Ingredients: chicken kidney100g, egg white100g.

Seasoning: 3g of salt, 5g of cooking wine, 2g of salt and pepper, 5g of starch (corn), and 0/0g of lard/kloc (refined).

Wash the chicken kidney, put it in a pot, add salt and cooking wine to cook it, take it out and remove the fascia into three pieces, put it in a bowl and sprinkle with dry starch and mix well.

Put the egg whites in a bowl, beat them into foam with an egg beater, and pour in the wet starch and mix well.

Put the wok on a low fire, pour in cooked lard and heat it to 50%, hold the chicken tenderloin with chopsticks, dip it in egg white paste one by one, fry it in a warm oil pan and take it out, tidy it up, fry it in a hot oil pan until golden brown, take it out, control the oil and put it on a plate, sprinkle with pepper and salt.

2. Exercise 2:

Material: chicken kidney100g.

Accessories: egg white 70g, starch (corn) 40g, wheat flour 15g.

Seasoning: salt 3g, cooking wine 5g, lard 20g.

Wash the chicken tenderloin and put it in a casserole, add salt and cooking wine to cook it, remove the fascia, put it in a bowl, sprinkle with flour and mix well.

Beat the egg whites into foam, and add appropriate amount of starch and flour to make egg paste.

When the oil in the spoon is relaxed and heated to 20%, dip the chicken tenderloin in the egg white paste, fry it in the oil and take it out to eat.

3. Exercise 3:

After the chicken tenderloin is thawed and washed, the tendons on the surface are removed and marinated with cooking wine for 10 minute.

Boiled chicken kidney. You can put some angelica dahurica and star anise in cooking to get rid of the odor.

Take out the stewed chicken kidney for later use, fry it, add onion and pepper (later) and fry it together.

Pour some soy sauce, hook a thin sauce and then go out of the pot, and the fire will rush. Load the plate.