The night before, the chicken breast was peeled and cut into pieces, stirred with chicken marinade for 3 minutes, marinated and put in the refrigerator for later use.

2

Cut Pleurotus eryngii into hob pieces, cut dried beancurd into four pieces obliquely, string them together with pickled chicken pieces, sprinkle cumin spice powder evenly, and sprinkle a little salt and pepper on the middle part (dried beancurd and Pleurotus eryngii) for later use.

three

Mix all the powders evenly.

four

Take a string of chicken kebabs and dip them in powder evenly.

five

Let it stand and heat the oil pan over medium heat.

six

Deep-fry until golden on both sides, and lightly press the chicken pieces to feel elastic, indicating that they are cooked.

seven

Put the fried chicken skewers on the kitchen paper towels to absorb oil.

eight

A comprehensive fried chicken skewer full of cumin aroma can be served!