Working ingredients: 175 grams of mung bean flour gravy, 100 grams of cucumber, 30 grams of sauced carrots, 1 egg white.

Applications: 5 grams of brine, 50 grams of vinegar, 10 grams of soy sauce, 15 grams of sesame paste, 25 grams of small milled oil, 7.5 grams of mustard, 500 grams of peanut oil (about 75 grams).

Method: 1, powder gravy enameled into a thin paste, take 150 grams poured into the spin, placed in a pot of boiling water, with a hand, turn, turn into a thin skin, immersed in boiling water to become green, placed in cool water, the powder skin torn off (pull three), cut into long strips of 7 mm wide. Chicken breast cut into 3.5 millimeters thick shredded, washed and sopped, with egg white, flour gravy, salt water folded.

2, pot on the fire, hot pan cool oil will be under the chicken wire pot, wade with chopsticks, fished into warm water, filtered water, placed on a plate, and then carrots, cucumbers, cucumbers, shredded on the top of the pulling the skin, shredded chicken on the top. Finally, the brine, vinegar, soy sauce, small milled oil pair into a sauce poured on top, walk away from the dish with mustard and sesame sauce outside.