1. Prepare the ingredients.
2. Chop the chicken, add seasoning a and stir evenly. Beat with chopsticks in the same direction until the viscosity increases.
3. Peel and wash the horseshoe, cut it into small pieces, mix in the chicken, mix well.
4. Peel the pineapple, remove the crusts (this step can be done by the store), cut it into small pieces, soak it in pure water, add a little salt and soak it together, which can neutralize the heat poison of pineapple.
5. Take a small bowl, pour the salad dressing, yoghurt and condensed milk into the bowl, stir them into flowing water, and store them in the refrigerator.
6. Divide the oil strips into two pieces, and then cut them into 2cm long sections.
7. Put the chicken hooves into the dough sticks, smooth them, seal them with dry starch, and then deep fry them in 100 ℃ oil temperature.
8. Use oil absorption paper to absorb the excess oil from the fried oil strips.
9. Remove the pineapple from the water, drain it, put it into the plate, add the fried oil bar section, pour the salad dressing, mix well.
10. Sprinkle colorful decorative sugar on the surface.