中文介绍材料
鸡脯肉200克，熟火腿30克，猪网油125克，籼米粉30克，鸡蛋1只，鸡蛋清1只，甜米酒1汤匙，面粉l汤匙，炸二丝卷
甜酱1小碟，花椒粉、葱花各适量。做法
①将鸡脯肉(剔去筋膜)和火腿均切成丝，放碗内加盐、葱花、鸡蛋清、甜米酒、味精和籼米粉10克拌匀。
②将猪网油洗净晾干切成大小相等的4块，铺平洒匀面粉，每块放入鸡丝、火腿丝，理成长条，包卷成如小手指粗的长条4根，洒上面粉。鸡蛋打入碗内，加入籼米粉调成蛋糊。
③烧热锅，下油，烧至四成熟时，将鸡丝卷涂匀蛋糊下锅，炸至内熟外黄时捞出，斜切成片装碟，洒上花椒盐，与甜酱一起食用即可。
英文解说Materials
200 grams chicken breasts, cooked ham 30 grams, 125 grams of pork net oil, long rice flour 30 g, 1 egg, 1 egg, 1 tablespoon sweet rice wine, l tablespoon flour, 1 small dish of sweet sauce, pepper powder, chopped green onion the right amount. Practice
① the chicken breasts (Tiqu fascia), and ham are cut into wire, put a bowl with salt, green onion, egg, sweet rice wine, monosodium glutamate, and long rice flour 10 g mix.
② net oil dry cleaned pig cut into 4 equal blocks, paving sprinkle flour evenly, each into the chicken, ham, silk, Li, bar, package, such as small fingers rolled into long strips 4 thick, sprinkle the flour. Eggs into the bowl, add long rice powder transferred into a bowl.
③ burning wok, under the oil, till the four mature, smooth evenly over the chicken custard volume pot, deep fry the fish when cooked are yellow, oblique cut-piece dish, sprinkle with salt and pepper flowers, and sweet sauce can eat together.
