Ingredients:
Marinade: 400g of Orleans Special Flavor Thick Marinade, 10g of Meat Treasure King, 10g of Meat Tenderizing Powder, 9g of Fresh Spice Powder of Old Hen, 10g of AAA Bone Through Bone Enhancer, 5g of Marrow Bone Marinade (Chicken Flavor), 400g of purified water.
Crisp Paste: 250g of purified water, 300g of cornstarch, 150g of Special Flavor Crisp Wrapping Powder, 120g of flour.
Secret Sprinkles: 500 grams of cooked sesame powder, cumin powder 450 grams, 400 grams of drunken peanuts (ground), 550 grams of cooked soybean flour, 380 grams of cooked suzuki powder, 300 grams of salt, 200 grams of Axe, 180 grams of freshly scented powder, 500 grams of barbecue material.
Production steps:
1, 10 pounds of chicken fork bone into the water defrosted, fish out, cut from the middle, the inside of the tendon out, and then rinse, drain, put into a pot standby.
2, the Orleans special flavor thick marinade 400 grams, 10 grams of meat treasure king, 10 grams of tender meat powder, 9 grams of old hen freshly spiced powder, 10 grams of AAA through the bone aroma enhancers, bone marrow extract (chicken flavor) 5 grams, 400 grams of pure water, into the pot stirring and mixing into a marinade, will be dealt with in the marinade pot of chicken fork bone, sealed with plastic wrap, into the refrigerator marinade for 8 hours, standby.
3, 250 grams of purified water, 300 grams of cornstarch, 150 grams of special-flavored pastry powder, 120 grams of flour, stirred into a paste, poured into the marinated chicken fork bone, with a hand grasp and mix, so that each chicken fork bone can be uniformly coated with paste, standby.
4, add a suitable amount of vegetable oil in the pot, the oil temperature to 170-180 °, into the battered chicken fork bone, deep-fried until golden brown and ripe, then fish out, sprinkle with sprinkles can be.
Note: 500 grams of cooked sesame powder, cumin powder 450 grams of drunken peanuts (ground) 400 grams of cooked soybean meal 550 grams of cooked soda powder 380 grams of salt 300 grams of salt, Yakshi 200 grams of thick hostesses, 180 grams of fresh spice powder, 500 grams of barbecue material, mixed together, that is, for the sprinkles, but also according to the regional tastes of selective use.