1. After the chicken breasts are sliced and washed, use a hammer to form chicken chops. [Iron hammer is very common in foreign families, usually used to knock chicken chops]
2. Add lemon to pick a fresh lemon, cut the second, and squeeze the juice onto the chicken steak with your hands. The lemon pulp can also be dug out and touched on the chicken steak!
3. Spread the lemon lightly with a thin layer of flour. Remember to be very thin, evenly, and wipe on both sides! Sprinkle some cinnamon powdered sugar on it. I do have it, so I usually add some [[learned from our neighbor foreigner], it will be very fragrant!
4. Knock two eggs in the sauce bowl, add a few tablespoons of milk, two tablespoons of olive oil, add coriander, a pinch of salt, and add some black pepper if you like. Beat well into sauce!
5. Dip the floured chicken chops in the sauce and put them in the refrigerator, preferably for 4-5 hours. Roll on the bread flour, and finally take out the chicken chops soaked in the sauce, and roll them in the bread flour, so that both sides of the chicken chops are covered with bread flour!
6. Deep-fry the breaded chicken steak. Just need a small or medium fire, don't make a big fire, it is estimated that the inside is not cooked, the outside will be burnt! Fry it and put it in the braised soup for five minutes
7. Soak the fresh-keeping lotus root noodles in cold water for two minutes and boil the water in a pot. Put the soaked lotus root noodles in boiling water and boil for one minute. Transfer the cooked lotus root noodles into a bowl.
8. Pour the chicken chop stewed soup with various fungi, vegetables, eggs, etc. that you like to eat, sprinkle a little chives and coriander to eat.
Tips:The characteristics of this soup; the color of the soup is golden red, the chicken steak is crisp, the soup is delicious,
