1. Prepare chicken breast and cut it into strips. Add Orlean powder, salt, chopped green onion, a little cooking wine, monosodium glutamate and a little water to marinate for an hour or two.

2. After pickling, string them together. Prepare the batter. The batter can be fermented, not too thick, and the batter should not be seasoned too much. You can also add a little salt to the unfermented noodles, mainly to increase the gluten of the batter.

3. Wrap the kebab in 70% hot oil and fry it. Don't burn too much oil to keep the meat fresh and delicious.

Take it out after changing color, brush it with hot sauce and tomato sauce, and sprinkle with cumin.