Pan-fried chicken steak

Overview

Children love to eat fried food, and I cook it occasionally. The chicken breasts I bought before were all big pieces. When I came back and cut them into slices, I always couldn't get them right. This time I used small chicken breasts and just patted them with a knife. It was very convenient. The chicken is tender and tastes pure and delicious. Ingredients: chicken breast, green and red bell peppers Seasoning: salt, black pepper, cooking oil, light soy starch Method:

Tags

• hot dishes
• old man
• western food
• autumn recipes
• dinner
• candlelight dinner
• chicken breast
• cooking wine
• green and red bell pepper
• light soy sauce
• starch
• black pepper
• cooking oil
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Thaw the chicken breast, place it on the chopping board, and pat it flat with a knife to make the meat bigger and looser.

   

3. 3 Add black pepper, light soy sauce and salt evenly.

   

4. 4 Coat the marinated meat piece by piece with dry starch.

   

5. 5 Thickly chop the peppers.

   

6. 6 Heat up the oil in the pan. The amount of oil should not be too much. When the oil is hot, add the meat slices and half-fry and half-fry.

   

7. 7 Once one side is set and browned, flip over and fry through.

   

8. 8 After the meat slices are fried, fry the chili shreds until fragrant.

   

9. 9 Cut the fried chicken into a knife, place it on the plate with the chili pepper, grind in black pepper and it's ready to eat.