Cooking Steps

1. 

   Step1:1. Cut chicken breast meat into large pieces. Put two pieces of ginger and a spoonful of cooking wine into the pot in cold water and boi

2. 

   Step2:2. Boil and skim the blood foam. Boil for another 5 minutes to remove the fishy smell. Take out for standby

3. 

   Step3:3. Change the pot water again. Heat until small bubbles appear, and then put it into the chicken breast

4. 

   Step4:4. Add 2 pieces of ginger, 1 teaspoon of salt and 1 teaspoon of soy sauce. Cover and cook for 20 minutes

5. 

   Step5:5. Pull out the chicken breast and control the drying and cooling

6. 

   Step6:6. Put it in a fresh-keeping bag. Beat them with a meat hammer or a rolling pin. They are flat

7. 

   Step7:7. Tear the chicken breast into silk along the obvious fiber beaten out

8. 

   Step8:8. Hot pot. No oil, no water, minimum heat. Stir fry chicken breast slowly. Turn over and press until the water is completely dried (no sound of moisture evaporation can be heard when pressing)

9. 

   Step9:9. It can be kept fresh for one month after being put into a fresh-keeping box and sealed and refrigerated. If you like to eat finer food, you can use a grinder to break it into powder