Material: 10 tender chicken leg (about 600g). Materials: Chinese cabbage pine 5g, radish 1 root. Seasoning: 5g of ginger juice, onion 10g, Shaoxing wine 15g, 25g of soy sauce, 2g of refined salt 1.5g, 2g of monosodium glutamate, 4 egg whites, 30g of dried starch and 0/500g of cooked lard (about 75g).
working methods
(1) Cut the chicken legs one by one from top to bottom with a knife, turn out the meat, leave the chicken skin inside, chop off the chicken ribs at the same time, and chop a few small holes to make chicken legs. Then, put it into a deep pot, add refined salt, Shaoxing wine, monosodium glutamate, onion, ginger juice and soy sauce, marinate for about 15 minutes, steam it in a steamer, take it out, and decant the original juice for later use. (2) Carve the radish into the shape of "golden rooster independence" and put it in the center of the basin, with cabbage pine around it for later use. (3) Beat the egg white until it bubbles, add dry starch and stir to form an egg bubble paste. Put the wok in medium heat, add cooked lard and heat it to 30%. Dip one cooked chicken leg in the paste soaked with eggs, put it in an oil pan, and take it out (when the third chicken leg is in the pan, the first chicken leg is taken out in turn), with the leg bones facing outwards.