Formula: chicken breast 500g, chicken fillet marinade 17g, egg 1 piece, garlic juice 5g, water 5g and salt 5g. Wash chicken breast, remove oil and blood stasis, and cut into long strips. Marinate chicken fillet with water, chicken fillet marinade, salt, garlic juice and eggs for 4 hours. Add starch to the chicken fillet and paste the starch evenly on the chicken fillet. Shake off the excess starch and let it stand for seven or eight minutes. Heat the oil to 150℃ to 170℃, pour in the chicken fillet and fry for about 30 seconds until it turns pale yellow, and take it out.

Formula: chicken breast 500g, chicken fillet marinade 17g, egg 1 piece, garlic juice 5g, water 5g and salt 5g.

1. Wash 500g chicken breast, remove oil and blood stasis. Cut the washed chicken breast into 0.5 cm thick slices, and then cut the sliced meat into long strips longitudinally.

2. Cut 500 grams of chicken fillet, add 50 grams of water, 17 grams of Jieba chicken fillet marinade, 5 grams of salt, 5 grams of garlic juice or mashed garlic, eggs 1 piece, and marinate for 4 hours.

3. Put the marinated chicken fillet into the starch, grab the chicken fillet by hand and shake it, so that each chicken fillet can be evenly glued with starch. Shake off the excess starch of the chicken fillet that has been glued with starch and let it stand for seven or eight minutes.

4. Heat the salad oil in the pot to 150℃ to 170℃, pour the chicken fillet into the pot and fry for about 30 seconds until it is slightly Huang Shi.