First, wash the chicken leg with clear water, then soak it in cold water for a short time, cut it into ginger and onion segments, control the water content of the chicken leg, cut it several times with a knife, marinate it for flavor, and add ginger, onion and cooking wine to taste. Generally, the chicken legs we buy are frozen, so before making them, we need to thaw them in advance and take them out of the freezer at room temperature. Wash the drumsticks and make a small incision with a knife to let the materials soak. Add salt, onion and Jiang Shui cooking wine to eliminate the flavor of pepper, and marinate for 10 minute.
Put a flower knife on the chicken leg, apply a little salt and oil, add ginger and onion cooking wine and soy sauce, and add pepper and Chili noodles if you like spicy food. The purpose of adding starch is to make the chicken legs absorb juice. Accessories: 2 tablespoons cooking wine, salt 1 tablespoon, black pepper 1 tablespoon, onion, ginger and garlic, sesame oil 1 tablespoon, white vinegar 1 tablespoon, soy sauce, cumin powder 1 tablespoon, and bean paste.
Take chicken legs, add eggs and flour, add a little salt and make a simple paste. Wrap the chicken legs in batter and fry them in the oil pan. Delicious chicken legs will be salted. Hang the paste in the starch paste first, and then press it on a plate full of flour, so that both sides are covered with flour. So we can blow it up. Before pickling, remove the bones from the chicken legs, clean them, and then prepare for pickling. Pickling can use commercial Orleans marinade or spicy marinade according to personal taste. If you don't want to use the marinade you bought, you can also pickle it yourself, usually with salt.