1) curing process:

1) After the raw materials are completely thawed, they are completely drained for use.

2) Some fried raw materials need to be changed, and a few knives are lightly scratched on the epidermis. (For example, chicken's thighs and wings are medium)

3) Put it into marinade prepared in advance (chicken nuggets: marinade: cooking wine = 100g: 10g:20g) for normal pickling for 2-3 hours. Marinade is a delicious brand of spicy fried chicken powder (other brands are also acceptable).

2) Flour wrapping technology: (Flour: raw flour: spicy fried chicken powder = 2: 1: 1)

1) Before powder coating, ensure that the surface of raw materials is fully wet, but it must be drained, otherwise the powder coating will not be uniform.

2) When wrapping powder, bury the raw materials in the prepared powder, hold both ends of the raw materials with ten fingers and roll them in the same direction for more than 5 times (multi-powder).

3) Soak in clear water for about 2 seconds to make the powder on the wings moist, that is, the dry powder wrapping the raw materials becomes paste (it is forbidden to turn over when soaking to prevent the batter from being washed away by water, and the washed powder can be wrapped again).

4) Pick up and drain the water, then put it into dry powder and repeat the above rubbing method for more than 5- 10 times, and stop rubbing when the scales are completely and evenly hung on the epidermis.

4) The raw materials coated with powder should be fried immediately, otherwise it will affect the formation of scales. The frying temperature is controlled within 165℃ and fried for 5-6 minutes until the color is light golden yellow. Poke the thickest part with a toothpick to see if there is blood coming out.