|Chicken breast||1 pieces|
|Dumpling wrapper||Appropriate amount|
|Chicken essence||Appropriate amount|
|Thirteen incense||Appropriate amount|
|Cooking wine||Appropriate amount|
|time consuming||An hour|
Chicken breast sliced.
Add onion and ginger, salt chicken essence, thirteen fragrances, cooking wine.
Mix well and marinate for half an hour.
Dumpling skins are cut with scissors.
The cured chicken breast is sticky starch.
Glutinous egg juice.
Wrap a layer of dumpling skin.
Deep-fry at 50% heat.
Golden fish out.
Finished product drawing.
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