Practice: 1. Marinade: onion, ginger slices, soy sauce, cooking wine, sugar, pepper and salt (I don't have the specific weight, please master it according to my usual experience and the number of chicken legs).

2. Marinate chicken wings, chicken legs and other things for one hour. The longer the better.

3. Mix the flour and baking powder (250g plus a teaspoon), then put the marinated chicken wings into it, dip them in flour evenly, and compact them by hand. Then take out and shake off the excess powder, put it all on the filter screen, rinse the powder with water (be careful not to rinse, just rinse with water), then dip a layer of powder, compact it by hand, and shake off the excess part slightly.

4. The oil temperature should not be too high. Fry on low fire for 4 minutes, then fry on medium fire 1 minute, and then fish out when the surface is golden.