Put the chicken puree into a bowl, add a raw egg, tapioca starch, soy sauce and white pepper, mix the chicken puree roughly, spread the stirred chicken puree into a square container filled with oil and smooth it. Freeze the chicken puree in the refrigerator overnight. Take it off the next day and cut it into small pieces. Beat another egg into egg liquid, take a piece of egg liquid, and then evenly wrap it with bread crumbs. Heat the oil to 80% heat, add the wrapped black pepper chicken pieces and fry until golden brown. Pick it up casually, control oil and replenish water.
Food: chicken breast 300g, potato 100g, salt, sugar, soy sauce, water starch, peanut oil, oil consumption (as the case may be), and one raw egg. Production method: Chop chicken breast, clean it, put it in a pot, add salt, sugar, soy sauce, water starch and peanut oil, marinate for 20 minutes, then add raw eggs and stir, marinate for 5 minutes and then add water starch. Peel and slice potatoes, soak them for a few minutes, remove unnecessary cassava starch, and then pick them up and drain them. Add proper amount of oil to the rice cooker, heat it to 70% to 80% temperature, add chicken breast and fry it until golden, then remove oil and replenish water.
Add potatoes, fry until golden brown, remove oil and replenish water. Leave the bottom oil in the pot, add the chicken breast and potatoes, stir well with oil, take out the pot, grind the bottle and sprinkle with black pepper. First, put chicken breast hob meat into water (add a little rice wine to remove fishy smell), dice potatoes, green peppers and onions, add oil to the pot, stir-fry potatoes five times in the pot, then add green peppers and shallots, and finally stir-fry them together in diced chicken, add a proper amount of salt, chicken essence and black pepper juice, stir-fry with a little oil consumption, and take out the pot. Don't fry for a long time, or the meat will get old.