Put frying powder and starch, and mix it with water, and then repeatedly wrap the food everywhere in batter, and then wrapped in dry frying powder, so that fried things will be crispy, the following fried chicken thighs as an example of the introduction of the practice:

Preparation of materials: 100 grams of frying powder, starch 100 grams of chicken thighs, 2, a packet of Orléans marinade, cooking oil in moderation

Making steps:

1, cut a few cuts with marinade overnight. Cut the chicken thighs into several cuts and marinate them overnight with the marinade.

2. Mix frying powder, starch and water in the ratio of 1 to 1 to 2 and mix well.

3. Dip the marinated chicken thighs in the batter, dipping all sides of the thighs in the batter.

4. Put in the deep frying powder and press and knead it while coated with flour so that you can have a thick layer of crispy shells while deep frying.

5. Repeatedly coat chicken thighs with batter and flour.

6, the oil is hot, put chopsticks around the small bubbles, you can put the chicken thighs, change to low heat frying.

7, until the chicken thighs are golden brown and crispy, about 15 minutes, you can fish out.

8, finished picture.