1. Prepare about 10 chicken legs and put them into a basin, pour water, add a spoonful of salt, rub them twice, clean them, squeeze out the water and set aside.

2. Add 1 gram of salt, 1 gram of pepper, and an appropriate amount of cooking wine to remove the fishy smell. Add a few pieces of ginger and green onions, mix evenly with your hands, and marinate for 12 minutes. The chicken middle leg slowly becomes flavorful.

3. Take a small basin, add 20 grams of flour, 10 grams of corn starch, and 10 grams of cornstarch. Use chopsticks to stir evenly. Add an appropriate amount of water and use chopsticks to stir into a batter.

4. After the chicken legs are marinated, pour it into the batter and stir it a few times with chopsticks to coat the chicken legs evenly in the batter.

5. Take a small basin, add 20 grams of flour, 10 grams of corn starch, and 10 grams of cornstarch. Stir evenly with chopsticks. Put the batter-wrapped chicken legs into the small basin and wrap them A layer of powder.

6. Wrap and place on a plate for later use.

7. Add cooking oil to the pot. When the oil is 50% hot, add the mixed chicken legs and gently push them with a spoon to heat the chicken legs evenly and avoid sticking. Reduce heat to low and fry for about 5 minutes until the chicken middle legs are thoroughly fried. When the skin of the chicken middle legs is golden and crispy, take them out to control the oil.

8. Place a few lettuce leaves on the plate as a base, then add the fried chicken thighs, and finally sprinkle with an appropriate amount of pepper and salt to taste. This is a crispy and peppery crispy chicken thigh. It's done.