Exercise:

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. Can be pickled in a fresh-keeping box and refrigerated =

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.

5. Let it stand for 5 minutes, and then start to fry until.

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. Don't burn the oil until it smokes, so the raw materials will burn down to the surface, but the inside is still 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.