The tutorial of using chicken instead of the "sweet and sour loin" made by the second senior brother is here, sweet and sour, delicious.

Sweet and sour chicken wicker, sweet and sour, super delicious, as soon as it was served, it was snatched up, and Monkey Bao was still clamoring to eat it every day.  

Today, I will share with you the method of sweet and sour chicken wicker:

1. Wash the chicken breast and cut it into long strips, add a spoonful of salt, an egg, an appropriate amount of cooking wine, starch, mix well and marinate for 10 minutes.

2. Let's mix some sauce, three spoons of tomato paste, two spoons of sugar, one spoonful of vinegar, and an appropriate amount of water, stir well and set aside.

3. Heat the oil until it is 50% hot, turn down the heat, put in the meat strips, and fry until golden brown on all sides. (During the frying process, turn over the meat strips from time to time, try to fry them evenly as much as possible to prevent them from frying.) ）

4. Take another pot, pour in the sauce, boil a lot of bubbles, and then pour in the fried meat strips.

5. Keep stir-frying evenly, and the soup will be viscous and dry.

6. You can sprinkle a layer of sesame seeds for decoration, and the good-looking and delicious sweet and sour chicken wicker is ready.