600g of chicken breast, 80g of tomato, 60g of chopped green onion, 60g of egg white.

Seasoning

800 grams of sesame oil (consumed about 110 grams), 40 grams of sesame powder, 60 grams of flour, 2 grams of pepper, 1 gram of ginger

juice, 2 grams of salt, 6 grams of cooking wine, 4 grams of monosodium glutamate.

Style

(1)

Remove the fat skin and white tendons from the chicken breast meat, and slash it with a knife to a length of 2 centimeters and a width of 1.5 centimeters

Thickness of 0.6 centimeters. Put it into a bowl with water (40g) and salt (? quantity) and leave it to macerate. (2)

Wash the tomatoes, then scald them in boiling water, remove the skin and seeds, chop and set aside. (3)

Put salt (remaining

amount), cooking wine, ginger juice, monosodium glutamate, pepper, etc. into the bowl containing chicken, first to make it taste, and then

add the minced green onion, tomatoes, flour, sesame powder, egg white, etc., mix well and put it into the refrigerator to cold

hidden for about 1 hour and take it out. (4)

Use 10~12 silver skewers to thread the chicken pieces into skewers (5~

6 pieces per skewer) respectively, and arrange on a plate. (5)

Pour fragrant oil into the frying spoon, burn it to 7~8% heat on a high flame, drop in the chicken

Lv, fry for 7~8 seconds, turn it over and then fry the other side, and fish it out after frying. When the oil temperature rises a little, and then

Put in the fried 4 ~ 5 seconds (two sides of the pounding turn), and then fished out of the oil, along with the silver skewer on the table that is complete.

Features

Golden color. The meat is tender, soft and crispy, spicy and flavorful.