I believe that many people have not eaten this exquisite dish, and today I will share the method of this dish with you, hoping that everyone can learn to make it for friends and family.
First of all, the chicken breast is washed, a rectangular thin slice of five centimeters wide and 3.5 centimeters wide is grown with a blade, placed in a bowl and seasoned with fine salt, soy sauce, cooking wine and other seasonings. Egg white mixed with flour to make egg white powder sizing,
Mince the chicken breast into a minced meat bowl, place in another bowl, add salt, ginger, shallot juice, rice wine, monosodium glutamate, starch, egg white and stir well.
Turn the cooked pork into a rectangular flake five centimeters long and 3.5 centimeters wide, and poke at its surface with the tip of a knife a few times to prevent the pork slices from being heated and curled.
Place the cooked pork slices on the vegetable mound, take the chicken puree and spread it evenly on the surface of the meat slices, cover the surface of the chicken puree with a slice of chicken, and then dip it with coriander leaves, or green vegetable leaves that have fallen over the water five centimeters long and 3.5 centimeters wide. Chicken raw blanks made of pot stickers.
Glue the raw blanks to the dry starch one by one and put them into the pan. Fry slowly over medium heat, and rotate the pan continuously during the frying process so that the pan is heated evenly with chicken slices.
This dish tastes pure, fat and not greasy to eat, if you like it, you can like it, collect and pay attention.