A little cock

Bright red with vinegar.

Shuiwuliang

Maltose four Liang

Some salt, spices and ginger.

How to make Cantonese crispy chicken?

Prepare a broiler, remove all the fat and viscera in the stomach, and wash the blood.

Take a pot, add salt, add star anise, fragrant leaves, pepper and cinnamon, and stir-fry together to give a fragrance.

Note that these spices should not be too much, otherwise the flavor of spices is too heavy, which is both distracting and bitter.

Let the fried salt cool a little, and then wipe the chicken inside and out.

Add some ginger to remove the fishy smell when you put it on.

It takes about eight hours to marinate.

Mix crispy water when marinating chicken.

Pour water, red vinegar and maltose together according to weight, and melt maltose with low heat.

Until it boils, put it aside.

Wash the marinated chicken inside and out with clear water, remove excess salt, boil a pot of boiling water, put the chicken in, and then shower with clear water.

Then use the roast hook (the roast hook is purchased from Taobao, just search for "roast hook") to pour the prepared crispy water on the chicken skin and hang it in a ventilated place to dry.

If you have an electric fan, you can use it to blow at it, which will be faster.

After the chicken skin is dried, fry it in an oil pan with 40% oil temperature for about 10 to 15 minutes to make the chicken thoroughly cooked.

After the chicken is fried, take it out, then raise the oil temperature to 60% to 70%, and pour the chicken skin with oil to make it brittle at high oil temperature.

Then cut the plate and you can start!