material

/kloc-0 per chicken,

A. 300 ml of white vinegar, 0/00g of maltose/kloc, 50 ml of water,

B. Appropriate salad oil, 2 tablespoons salt and pepper, and 1/4 lemons.

working methods

1. After the chicken is washed, apply 1 tablespoon of salt and pepper powder evenly on the chicken surface and abdominal cavity, and then let it stand for about 20 minutes; Seasoning A is mixed and boiled evenly, then put into sweet and sour water and cooled for later use.

2. Spray the skin of the native chicken with boiling water for 4 to 5 times, and then spray it evenly with sugar water for 4 to 5 times.

3. Hang the chicken prepared by the second method in a ventilated place, let it blow for about 3 hours to dry the chicken skin, and then poke the corns to avoid oil explosion when the chicken is put into a hot oil pan.

4. Heat a pot, add enough salad oil to drown the whole chicken, and heat the oil temperature to about 150℃. Put the chicken of the third method in the oil pan, fry it for about 20 minutes with low fire until it is cooked, then turn to medium fire and continue frying until the chicken skin appears golden crispy, then take out and drain the oil.

5. Then, cut the chicken of method 4 into pieces, put it on a plate, squeeze lemon juice, sprinkle with salt and pepper to eat.