2. Remove the fat skin and white tendons from the chicken breast meat. Slope the knife cut into long 2 centimeters, 1.5 centimeters wide and 0.6 centimeters thick pieces. Put in a bowl with 40 grams of water, 1 gram of salt, macerate for use.
3. Wash the tomatoes, and then scalded with boiling water, remove the skin and seeds, chopped and wait for use.
4. 1 gram of salt, cooking wine, ginger juice, monosodium glutamate, pepper, etc. into the bowl of chicken, first to make it taste, and then add the minced green onion, tomatoes, flour, sesame powder, egg whites, etc., mix well, and put it into the refrigerator to chill for about 1 hour to take out.
5. Use 10 to 12 bamboo skewers to thread the chicken pieces into skewers, 5 to 6 pieces per skewer, and arrange on a plate.
6. frying spoon into the fragrant oil, on a high flame burned to 7 ~ 8% heat, into the chicken Lv, fried 7 ~ 8 seconds, turn over and then fry the other side, fried and then fish out. To be slightly higher oil temperature, and then put in the fried 4 to 5 seconds, and then fished out to drain the oil, along with the bamboo stick sale that is.