Chicken legs cleaned and washed, chicken legs based on the size of the chopped into 3 to 4 segments into a bowl, add sugar, old chenggong vinegar, white pepper, soy sauce, ginger, rice wine, salt, appropriate pure hot sauce and mix well, marinate for half an hour, the pot of oil, put in the chicken legs to fry until the color falls off, remember to turn it over, the pot to stay in the bottom of the oil, the chili pepper dry section and pepper popping the pot, the chili pepper, the chili pepper and the chili pepper, the chili pepper and the chili pepper. Chicken thighs into the pan sautéed evenly, plate sprinkled with sesame seeds can be opened to eat finished! Chop the chicken thighs into pieces, add soy sauce, pepper and rice wine marinade. After marinating well into the frying pan frying until seasoned charred, served out of the reserve.

Leave the bottom oil, small fire pile of dried chili pepper segments and pepper fried out of the aroma, and then turn on the fire pile of fried chicken thighs into the stir-fry proportions can be. Raw materials: chicken wings root 500g, Lao Ganma tempeh a big spoon, round onion 130g, a large onion, garlic 5 cloves, ginger 15g, seasoning: a spoon of oil, soy sauce soy sauce a spoon, soy sauce king of small spoons, sugar half a spoon, a spoon of rice wine, in advance of the preparation of a vessel, the onion slices spread in the bottom of the canister reserved in advance of the preparation of seasoning: onion, ginger and garlic as follows cut through the process of 1, the chicken wings root cleaning slices, the surface layer of the scratch a few cuts in favor of the into the flavor process 2, gradually marinate, take a bowl.

Put into the cut chicken wings root, put a spoon Lao Ganma tempeh (scoop dry knowledge, try to avoid oil) a spoon of rice wine, a spoon of soy sauce, a small spoon of soy sauce king, a small spoon of sugar, a spoon of oil, pour into the onion, ginger and garlic tossed mixing well marinated, it is best to be able to marinate for a while longer, marinade course of a few times in the rolling process of the 3, the chicken wings root marinade after the meat store to the padded onions in the plate, put into the stainless steel pot steamer, the gas is short! After steaming about 20min up and down can be la chicken wing root, raw egg, green onion, ginger, salt, tapioca starch, sugar, pepper, wheat flour, soy sauce, rice wine, fragrant fried powder.

Shredded green onions, ginger cut into slices, pot of water, put in the clean chicken wing root, add ginger slices, green onion, rice wine, water boiling boil for 15min, 8 mature out, the chicken wing root cool dry water, put into the pot to add soya sauce, sugar, ginger slices, pepper, green onion, salt, marinate for 2 bells and hours 4; wheat flour, tapioca starch, raw eggs, appropriate fish water, adjusted to the yolk liquid, the marinated chicken wing roots wrapped in syrup, then wrapped in breadcrumbs, and finally put into the pot in the middle of the frying, fried to golden brown, drain the oil, set the plate, crispy wing roots to get it right fried to the whole process pay attention to the diligent rolling, or very easy to fry paste.