“It’s a dish that my mother often cooked for me when I was a child.The taste is very delicious and the price of chicken root and wing is very close to the people.The method is also simple, the premise is to marinate first.This dish will taste good only when it is salted.
|Green Chinese onion||Half root|
|five-spice powder||1/5 spoon|
|BBQ Powder||1/5 spoon|
|Crispy fried noodles||Half spoon|
|Soy sauce||2 spoons|
|Oyster sauce||Half spoon|
|Cooking wine||Half spoon|
|Flavor||Salty and fresh|
First, wash the chicken roots and wings repeatedly.Taste makes it tasty. Point small holes with toothpicks so as not to affect the beauty. Cook ginger slices with water until they are fully cooked.
Cool the pan until it cools completely.This must be cooled before pickling.
Raw pumping, oyster oil and sesame oil are better than chicken leg pickling. Put some scallion barbecue powder in it and stir it evenly. Put it in a fresh-keeping box.The longer you freeze and marinate in the refrigerator, the more delicious it becomes.
Take it out of the refrigerator an hour before you eat it and let it cool naturally.Don’t take this out of the refrigerator and fry it.
Starch, fragrant Decoction powder and five spices powder.Add water bit by bit and stir.Stir well into this shape.
Put bread crumbs in an empty bowl.
First, hang the cured chicken leg with a beard, then evenly wrap it with bread bran.
Heat the oil in a hot pan and put a little rapeseed oil in it.When the oil temperature rises, it turns into a small fire.Deep fry slowly. The meat inside is cooked beforehand.So don’t worry about being unfamiliar.Fry until both sides are yellow, crisp and ready to serve.
Cucumber cuts into small pieces and swings.
Decorate the fruit with chicken legs.
If you don’t like crisp food, you can add an egg to the starch to soften the taste.