1. Cut the chicken breasts neatly on all sides, and then place the flat side of the meat toward the bottom, and the top of the meat that is not flat enough. Cut at an angle of about 45 degrees and cut a few pieces on the surface. The distance between each piece is 1.5 cm. 2/3 of the depth of the meat, then turn the meat about 45 degrees, and then do the same as just now, cut the meat noodles into pineapple nail patterns;
2. Fill a large bowl with chicken breasts, chop basil and rosemary, put them in the bowl, add light soy sauce, sugar, tender meat powder, pepper powder and sprinkle, pick and marinate until it is gelatinous, and your hands feel very sticky. Add 1 tablespoon of water, grab it until the water is completely absorbed, and let it stand for 30 minutes or more;
3. Fry in a saucepan over low heat;
4. Press the bacon to fry;
5. Fry until golden brown on both sides.
Tips:1. When your meat is thicker, cut the chicken breasts with pineapple dices, it will taste better when marinated, and the meat will be easy to cook;
2. The seasoning for the marinated meat can be chosen as you like;
3. Fry on medium and slow fire. If you fry on high fire, the surface is already charred, but the inside is still not cooked.
