7. Prepare another cooking material: 2 fried cumin, 3 barbecue ingredients, 3 spiced powder and 2 cooked sesame seeds. These are all essential, which is also the importance of this dish. 8. Bring the wok to a boil, add a little more green vegetable oil and heat it, and the temperature will be higher. Deep-fry the chicken breast in a wok. You don't need to stir it before you put it in the wok. When the chicken breast is solidified and slightly hard, take it out with a broom, break the sticky place with a spoon, and then fry it in a wok until the chicken slices turn yellow. Take out oil control and make up water for later use. It should be noted that the amount of chicken breast is very large this time. When you fry, you should actually operate in batches according to the amount of frying, so as to fry evenly. Pour it back into the stainless steel oil pan and save it for frying next time. Add a little less cooking oil to the wok, add shredded onion and stir-fry until slightly fragrant.
10, pour in the fried chicken slices, stir-fry the stew and sprinkle it on the small fresh meat. 1 1, stir-fry evenly over medium heat, and then take out the pan. It's thick and fragrant. You can try one piece. It's tender outside and delicious. It is worth a try! When the cumin chicken is ready, Mama Bao will talk about the main points and precautions: 1. If the chicken breast is delicious and tender, it is essential to marinate it with cassava starch and other materials in one step; 2. Don't cut the chicken slices for cooking too thin, they are very easy to fry and endanger the taste. Otherwise, the fried chicken slices are put into a pot at a higher temperature, and there is no need to stir immediately; The key to the delicacy of this dish lies in the last cooking, in which, if there is no barbecue ingredient, spiced powder and Chili powder are used instead. It is not suitable for long-term frying. Just fry it for a while to prevent it from getting burnt.