Fried chicken collarbone/chicken fork bone

One, raw material processing and marinade

Raw material processing:

Bought chicken fork bone thawed, with scissors to cut off the use of the fat oil and other edges, soak in water for an hour to soak the blood foam washed into a stainless steel pot standby. Marinade recipe: (to a pound of chicken collarbone for example) chicken collarbone 500 grams, Orleans chicken collarbone marinade 55 grams, 3 grams of red currant powder, 15 grams of green onion, 10 grams of ginger, 15 grams of cooking wine, 2 grams of salt, 10 grams of chicken broth, 5 grams of monosodium glutamate (MSG), 15 grams of cornstarch, 20 grams of cooking oil

Marinade Methods:

Put the cleaned chicken collarbone into the stainless steel pot, add all of the marinade above, and then mix well with rubber gloves. Put on rubber gloves and mix well with your hands, marinate for 3 hours to taste. (Note that you must wear gloves, because the marinade salinity is high, otherwise the hand will be difficult)

Two, out of the meal

1, add oil to the pot, the oil to about 180 degrees.

2, the marinated chicken collarbone one by one into the frying pan and fry until the surface of the golden brown, then fish out to control the oil.

3, will control the oil chicken lock bone into the seasoning pot sprinkle with cumin sprinkles and chili noodles can be served. (Note: cumin sprinkles and chili noodles directly buy finished products, do not eat spicy chili noodles can also put tomato salsa)