Pickling seasoning: 2 tablespoons onion, ginger and garlic water, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon, and 2 tablespoons Orlean gravy.
-Manufacturing methods and steps-
Step 1: Cut the small end of the chicken leg with scissors, then cut it off from the side, turn it up by hand and turn the meat over, just like a small hammer.
Step 2: Make all the chicken legs according to this method, put them in a big bowl and soak them in water for half an hour to soak the blood out of the chicken legs.
Step 3: Soak chicken thighs in blood, wash them several times, squeeze the water dry and put it back in a big bowl, then add 2 tablespoons of onion, ginger and garlic water, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon and 2 tablespoons of Orlean gravy in turn.
Step 4: Then, stir evenly by hand, marinate for 30 minutes, and marinate the chicken legs to taste.
Step 5: Marinate the chicken legs to taste, put them into the prepared flour, and fully wrap a layer of flour on the chicken legs.
Step 6: Put the chicken leg wrapped in flour into the egg liquid, wrap it with a layer of egg liquid, and finally put it into the prepared bread crumbs, and evenly wrap it with a layer of bread crumbs.
Step 7: Wrap all the chicken legs with bread crumbs according to this method, then put oil in the pot and heat them to 60% heat, that is, put chopsticks in and start to emit dense bubbles, then paste the chicken legs wrapped with bread crumbs into the pot and fry them over low heat. This process takes about 65,438+05 minutes.
Step 8: Fry the drumsticks for 15 minutes, then fry them on a slightly larger fire for about 1 minute, let the drumsticks spit out oil, and fry them until golden, then take them out and serve them on a plate!