1. Broiler chicken breast, rinsed;
2. Dip dry and cut into slices horizontally;
3. Put it in a small bowl, add cooking wine, salt, pepper, chicken essence, baking soda, and water;
4. Grip evenly, marinate for about five minutes, put sweet potato starch;
5. Add a little water and mix well.
6. Take the young leaves of lettuce and wash them.
7. Dice garlic and slice old ginger.
8. Reduce oil and heat, add lettuce leaves and stir-fry, add a little salt;
9. Stir thoroughly and shovel into the soup basin.
10. Reduce oil and heat, add bean paste and ginger slices and stir fry until fragrant;
11. Add water, bring to a boil on high heat, and cook for about five minutes;
12. Put the chicken slices on a small fire;
13. Wait for the chicken slices to boil and simmer over medium heat for about a minute and transfer to the soup pot;
14. Put dried sea pepper noodles, Chinese pepper noodles, cooked white sesame seeds and garlic on the sliced chicken noodles;
15. The fire burned the oil until it smoked;
16. Just pour it on the chicken noodle condiment.
