Spicy chicken silk

1

The chicken chest is cleaned, the fat and the band are removed, the slices are cut, I cut three parts here, and I cut them with the tattoos of the chicken chest, which is not too short, or it's a pile of scum。

2

Put in a proper amount of fresh water in the pot, put onions and ginger chips, and the chicken breast in it, and light it。

3

The chicken breast is cooked, and the cooked chicken breast can be poached easily with chopsticks。

4

I'll tear the roasted chicken breast with my hands to shreds, and I'll tear it with my hand。

5

Put the torn chicken silk in the pot and pour it into a million pickles。

6

A white sesame, tweezed with my hands, covered with a lasagna on the palm of the chicken's chest and put it in the freezer, which, of course, will be better over the long term。

7

Take out the pickled chicken breast, and pour it in two spoons of edible oil, put tin paper on the grill, and evenly place the chicken breast on top。

8

The oven is preheated, up and down, 200 degrees in the middle, about 15 minutes baked, out and down in the middle, and then baked, if you like, two minutes for the chief, of course, and this time has something to do with the thickness of the chicken silk, so watch and don't bake。

When cooking the breast of a chicken, cool the pot, not hot the pot, which can boil the breast slowly, and the blood in it can boil. 2. The chest of a chicken is cut with the texture of the meat, and the tear is torn with the texture, so that it is not too thick or too thin, so easy to bake, so thick and so boring. 3. The length of the pickle is longer and naturally more odourful, bearing in mind that the length of the time must be frozen by the refrigerator, otherwise it is susceptible to deterioration. 4. The temperature and timing of the oven will have to be adjusted to its own circumstances and, of course, to the fineness of the chicken silk。