2. On the reverse side of the chicken breast, cut a knife along the meat grain, but don't cut it thoroughly, mainly to just taste it when marinating.
3. Put the cooking wine, ginger slices, onion and starch into a bowl, mix well, throw the chicken breast in, seal it with plastic wrap, put it in the fresh-keeping room of the refrigerator and marinate for 30 minutes.
4. After pickling, put it on the pot. When the pot is hot, add the chicken breast, then cover the pot immediately, and burn for 2-3 minutes on both sides of the medium and small fire.