There is no need to blanch fried chicken, which will lead to too much loss of nutritional value. After cutting the slices, you can just stir-fry them directly, or pulp them.

Practice steps:

1. First we prepare a chicken breast, first beat into thick slices, and then cut into strips into the basin, add salt 2 grams, 1 gram of chicken powder, a little sugar to refresh, 1 gram of five-spice powder, 1 gram of pepper, pour a little cooking wine to fishy, add a few drops of old pumping mixing the bottom of the color and scratched evenly, the chicken to the flavor code.

2. Beat an egg white, so that the egg white evenly wrapped in the surface of the chicken fillet, put a little starch and continue to mix, starch and egg white can lock the chicken fillet moisture to maintain the tender taste, and finally drizzled with a little vegetable oil, mix again marinated for 10 minutes, vegetable oil can be formed on the surface of the chicken fillet oil film, to prevent the sliding frying when the sticking.

3. Wash the line of pepper, remove the tip, cut into sections of about 3 cm, a few small parsley also cut into sections, onions cut into slices to stick together to break up, and then cut a little red pepper section used to match the color, ginger cut into pieces, white onion cut into scallions spare.

4. After all the ingredients are ready, we put the chicken slippery oil, the pot of oil, oil temperature 40% hot, oil surface white bubbles when the pot, the chicken one by one into the pot to prevent sticking together, chicken under the chicken after the pot to put the fire again, keep turning, the chicken stick together to push the chicken loose, about 1 minute of sliding frying, the chicken stereotypes break the life of the chicken after the fish out of the oil control.

5. pot to leave a little oil, the green and red peppers into the pot, turn on low heat and stir fry for 2 minutes, green and red peppers stir fry, skin wrinkled, pour onions and ginger and other small ingredients, bursting out of the flavor, add a little oyster sauce to increase the freshness, stir frying to melt the oyster sauce, pour the chicken fillet into the pot, upside down and stir fry evenly, so that the chicken fillet absorbs the flavor of the chili pepper.

6. Then from the side of the pan into a little water, add salt 1 gram, 1 gram of chicken essence, a little sugar to refresh, and then drizzle a little soy sauce and soy sauce, pour a little wine to fishy, turn the fire quickly stir-fry to the ingredients to taste, and then into the celery and onion, they fried off the raw, and finally dripped into a little oil to brighten up the color and color, and turn it evenly, you can pan pan plate, slippery chicken stir-fry is done.