1. After the chicken breast is thawed, remove the fascia and cut into small pieces. Cut green onions into small pieces, peel and slice garlic and ginger, prepare bay leaves and peppercorns.
2. Put an appropriate amount of water in the pressure cooker, put all the seasonings in the pot, and add a little cooking wine. Cook for 15-20 minutes after SAIC.
3. Remove the cooked chicken and drain off the excess water.
4. Use a rolling pin to thin the chicken as much as possible.
5. Tear the chicken into thin strips along the texture of the chicken.
6. Add salt, dark soy sauce, corn oil, white sugar and five-spice powder.
7. Stir fry slowly over low heat.
8. When the floss dries slowly, add white sesame seeds and tear into the seaweed.
9. After stirring evenly, you can turn off the heat and get out of the pot~
10. Let the floss cool completely.
11. Re-sealed and preserved.
12. You can eat it anytime you want~
Tips:1. Be sure to low heat when frying chicken.
2. When the chicken was fried, it was originally fried in a bread machine, but it was too slow, so I changed it to a wok later
Buy on JD
Buy on Amazon