1. Prepare a piece of front leg meat, cut it into strips with the width of 1 cm, put it in a pot, add a proper amount of salt, pepper and thirteen spices, pour in a little cooking wine, mix well, and beat the seasoning into strips.
2. Beat in an egg, grab a proper amount of flour and starch and continue to beat well. Both starch and egg liquid can lock the moisture in the meat strips, so that the fried crispy meat is crisp outside and tender inside. Then pour in a little vegetable oil and marinate for 10 minute. Vegetable oil can not only be crisp, but also prevent the sticks from sticking to each other.
3. When the oil temperature of the meat strips is 50% hot, put the marinated meat strips in and keep the meat strips frying slowly. After the meat strips are shaped, gently push them with a spoon to make them evenly heated and fry for about 5 minutes. Remove the meat strips and control the oil when they are fried to golden brown.
4. Boil water in a pot, add 2g of salt, 2g of pepper, 2g of chicken essence and 3g of soy sauce for color matching, and then add onion and ginger slices. After the fire boils, pour the juice into the meat bowl, cover it with plastic wrap, put it in a steamer, and steam on low heat 15min.