(1) Cut the raw chicken leg, bone it into a handle, cut the tendon with the tip of a knife, put it into countless small holes and soak it in cooking wine monosodium glutamate, salt and chopped onion and ginger juice for about 1-2 hours. (2) Shake off the onion and ginger from the soaked chicken leg, dip it in the thick paste made of egg white and wet starch, fry it in hot oil with strong fire for about 15 minutes, then take it out and dip it in salt and pepper to eat.