1. Change the chicken knife to a rectangular shape. The leftover material can be used to fry the diced meat. Then make a diamond pattern with an oblique knife. Don't make it too deep. Cut 2/3 of the thickness of the meat. Leave 1/3 not to cut the meat. It is easy to taste, and the other is that it is relatively easy to ripen.
2. Put all the seasonings in a small bowl, stir well, and then gradually pour them into the plate where the chicken is placed, gently rub the seasonings evenly into the meat with your hands. If you apply too much force, the chicken pieces will be broken.
3. Fry in a pan over medium heat.
4. Covered with heavy cast iron stuff (called Cast Iron Bacon/Meat Grill Press in English, and barbecue press on the Internet), which is specially used to press the meat during frying, so that the meat can fit the bottom of the pan and the heated surface evenly.
5. Fry on both sides in turns until golden brown.
Tips:If you don't have garlic salt at home, you can use 1/2 of garlic, crushed into a puree, and used to marinate meat.
