Materials?

One chicken leg, one black pepper, appropriate amount of oyster sauce (if not, it can be omitted) and appropriate amount of salt Step 1.

Remove the bones from the chicken leg so that the chicken leg meat can be laid flat. You can cut a few knives on the meat where there are tendons or thicker places, but don't cut them off. This can avoid shrinking into a ball when frying

Second step

Rub a proper amount of salt on each side of the chicken leg and a layer of oyster sauce.

Third step

Coat the chicken leg with black pepper on both sides. If you are not afraid of spicy food, you can put more. If the taste of black pepper is good enough, it will be delicious.

Fourth step

Drop a little oil in the center of the pot, then put the chicken skin face down into the pot and fry for ten minutes. You don't need to drop too much oil, because the chicken skin itself will provide enough oil.

Step five

Fry for eight minutes.

Step 6

Shangguo

skill

If you don't think it's fried enough, or you like it hard, you can turn up the heat and fry both sides for another minute.

When frying, you don't have to stay by the fire and do other things generously. Because it is a small fire, the chicken skin will keep secreting oil and it is not easy to burn.