1.
Take a large piece of chicken thigh (breast), remove the bones, and cut a few knives on the reverse side to make it delicious.
Put it into a container, add an appropriate amount of cooking wine, whichever is half of the chicken that has just been dipped, add salt, chopped green onion, ginger, and pepper, and mix well.
Marinate for 15 minutes.
2. After marinating, sprinkle a little starch and stir evenly.
3. Add edible oil to the pot, heat it up, add the chicken chops, change the heat to a low heat, and fry the front and back sides (when it is cooked, it depends on inspiration).
4.
Before serving, you can spread Laoganma sauce on the chicken steaks, or add your favorite sauces according to your personal taste; you can also add nothing and stay true to the original taste.
Put it out of the pot and serve it on the plate.
Tips:1. Add starch in step 2 to make the meat not old, but add it after marinating, otherwise the spice taste will not get in, and the fishy smell of chicken will be locked in it.
2. After putting it in the pot, change to low heat to fry, you can fry the inside and outside to be the same tender, not the inside is not cooked and the outside is burnt
