2 chicken legs, crispy rice flour 1 tablespoon, appropriate amount of water, 50g onion slices, 50g onion segments, 2 ginger slices, soy sauce 1 tsp, rice wine 1 tsp, chicken powder 14 tsp, and a small part of black pepper.

Practice?

1. Wash the chicken legs and marinate all the ingredients for about 20 minutes until they taste good.

2. Mix the batter with crispy flour and water, and mix well with the chicken legs so that the surface of the chicken legs is covered with a thin layer of batter.

3. Pour 1/2 oil into the pot, heat it, then put the drumsticks in step 2 into the pot, then turn to low fire for about 4 minutes, and then turn back to medium fire for about 1 minute until the appearance is golden yellow.

Spicy crackling fried chicken leg

Ingredients:? Two chicken legs.

Marinade: 50g onion slices, 50g ginger slices and 50g chopped green onion, 3-5g pepper powder 10g black pepper powder, salt, chicken powder, sesame oil 10g and 4 small peppers.

Production: Wash the chicken leg, make two cuts at the joint (don't use too much force, don't cut the chicken skin), marinate with all marinade for about 30 minutes (longer time is more effective), pat a little low-gluten flour, wrap the crispy paste of pepper on the chicken leg together, and fry in the oil pan for about 5 minutes until golden.

Ingredients: bamboo shoots and chicken legs 1 pair. Two eggs. 500g of seasoning vegetable oil (actual oil consumption 50g), 30g of cooking wine, 5g of salt, appropriate amount of wet starch, 5g of monosodium glutamate, onion ginger 15g, and salt and pepper 10g.

(1) Cut the raw chicken leg, remove the bones into stalks, remove the tendons with a knife tip, and put it in countless holes and soak it in cooking wine monosodium glutamate, salt and minced onion and ginger juice for about 1 ~ 2 hours. (2) Shake off the soaked chicken leg with onion and ginger, dip it in the thick paste made of egg white and wet starch, fry it in hot oil with high fire for about 15 minutes, then take it out and dip it in salt and pepper.

fried chicken drumsticks

[Raw material/seasoning]

Two chicken legs and two eggs.

500g of peanut oil (80g of oil actually used), 0/0g of salt, 0/0g of monosodium glutamate/kloc, 5g of Shaoxing wine, proper amount of dry flour and 50g of bread crumbs.

[Production process] 1. Remove the bones from the chicken leg with a knife, pat the chicken loose with the back of the knife, and marinate with salt, monosodium glutamate and Shaoxing wine for 30 minutes.

2. Break up the eggs, add water and cornflour to make a paste, hang the pickled chicken legs and stick bread crumbs for later use.

3. Add oil to the wok. When the oil temperature is 100℃, add the chicken legs and fry them until they are crisp and tender, and scoop them into a plate.

Materials:

5 chicken legs (about 500g), 2 dried shallots, ginger juice 1 tablespoon, shrimp sauce 1 tablespoon. Half a teaspoon of sugar, 1 tablespoon of wine, and half a tablespoon of corn starch are used to make marinades.

Exercise:

① Wash, dry and slightly cut the chicken legs.

(2) Wash and chop the dried shallots, and mix well with ginger juice, shrimp sauce and marinade.

(3) Mix the above materials with chicken legs and marinate for 1 hour.

(4) Heat the oil to high fire, add the chicken legs and fry until slightly yellow, turn to medium fire and fry until cooked (about 10 to 15 minutes), take out the oil, and serve.