1. Prepare materials
2. Wash the chicken breast, remove the white film, and cut into long strips
3. Scallions, ginger slices, 1/4 spoon of cinnamon powder, 1 green onion, 2 slices of ginger, 1 spoon of sesame oil, 1 spoon of cooking wine, 1/4 spoon of pepper, appropriate amount of salt, marinate for about 30 minutes until tasty
4. Low-gluten flour, eggs, cornstarch and water are blended into a batter
5. Put the marinated chicken strips in and wrap well
6. Pour more oil than chicken strips into the pan, medium heat, 50% heat, add the chicken strips, turn to low heat, and fry for about 2 minutes
7. Take out the oil control
8. Remaining oil, medium heat, 6 to 70% heat, then re-fry for 1 minute until the appearance is golden yellow
Tips:Beef or pork tenderloin can also be used instead of chicken.
