1. Fill half a bowl of cold boiled water, add proper amount of salt and chicken essence, and stir to make it dissolve in water.

2. Cut the steamed bread into pieces of 3 to 4 mm (not too thin to prevent powder rot when soaking in water; Not too thick, it's not crisp enough to fry.

3. Pour a proper amount of soybean oil into the pot, not too much, preferably without steamed bread slices, or less, but turn it frequently and heat the oil.

4. Soak the steamed bread slices in the prepared water a little (not for too long, so as to save fuel and the fried steamed bread slices are not greasy) and put them in hot oil. At this time, you can turn down the fire to prevent frying and turn the steamed bread slices in time.

5. When you see the steamed bread slices turn yellow, clip them out immediately.

Let it cool for a while and you can serve it.