Accessories: 30g of lotus, 30g of lotus leaf, 25g of green garlic and 50g of eggs.

Seasoning: salt 4g monosodium glutamate 2g yellow wine 10g ginger juice 3g peanut oil 50g starch (corn) 10g.

Introduction of chicken fillet practice

1. Cut chicken into willow slices, mix with egg white, refined salt, monosodium glutamate and dried starch, and leave at low temperature 1 hour;

2. Break up the lotus petals, wash them, remove the pedicels of lotus leaves, cut the leaves into serrated edges, scald them with boiling water, that is, stir them with cold boiling water or sand filter water, drain the water and put them at the bottom of the plate for decoration;

3. Wash the green garlic and cut it into sections;

4. Heat the pot, slide it with cold oil, then pour it out, then heat it, drain the oil, and burn it until the soup is cooked, that is, put down the chicken slices and disperse them until they change color, that is, put in the green garlic segments, stir them evenly, and pour out and drain the oil;

5. Leave a little oil in the original pot, add ginger juice, yellow wine 1 tablespoon fresh soup and monosodium glutamate, thicken the marinade with water starch to make it sticky, then pour chicken slices and green garlic into the lotus leaf, put it on the lotus leaf, and insert lotus petals around it.