1. Ingredients: one catty of pipa leg, proper amount of flour, one egg, proper amount of bread crumbs, half a spoonful of soy sauce, two tablespoons of soy sauce, two tablespoons of cooking wine, proper amount of sesame oil, 1/4 tsp of salt, half a spoonful of sugar, proper amount of onion, proper amount of ginger and garlic.

2. Wash and drain the pipa legs.

3. Draw a circle at the bone root with a knife to cut the tendon.

4. Hold the bone root in your hand and peel the meat off the bone with a knife.

5. Turn all the meat down again.

6. Mix two tablespoons of light soy sauce, half a spoonful of dark soy sauce, two tablespoons of cooking wine, appropriate amount of sesame oil, half a spoonful of sugar, 1/4 spoon of salt and appropriate amount of onion, ginger and garlic.

7. Marinate the pipa legs for about an hour.

8. Prepare flour, egg liquid and bread crumbs.

9. Dip the pickled pipa leg in flour first and shake off the excess flour.

1. Dip in the egg liquid again.

11. Dip the bread crumbs again and wrap them all.

12, the oil pan is 5% hot, add the chicken legs and fry them until they are all golden yellow. You can fry it in hot oil again.

13. Wrap the bone root with tin foil and serve.

14, dipping in Heinz ketchup tastes even better!