1. 500 grams of chicken legs, 15 grams of salt, 15 grams of ginger, 30 grams of green onions, and 10 grams of soy sauce.

2. Prick the pipa legs after thawing to enhance the flavor when marinating.

3. Put everything except flour, starch, and eggs into the Pipa legs, stir evenly, cover with plastic wrap and marinate for 2 hours.

4. Take out the pipa legs and put them aside. Beat the eggs and stir evenly and set aside. Stir the flour and starch evenly and set aside.

5. The oil temperature is 50% to 60% hot. Dip the pipa leg evenly into the flour mixture, put it into the egg liquid, then add it into the mixed flour, take it out and put it in the oil pan, and fry it over low heat. About 12 minutes.

6. After taking it out, set the oil temperature to 80%, fry again for 1 minute, remove and control the oil.

7. The sauce is prepared with 10g of light and dark soy sauce, 20g of oyster sauce, 3g of sugar, 5g of starch, 1g of cumin powder, 100g of water, cook until thick, add fried pipa legs and wrap them evenly Sauce, scoop out and sprinkle with black and white sesame seeds.

8. Because it has been soaked in milk, the chicken is tender, juicy and delicious.