Chicken legs, corn starch, eggs, salt, soy sauce, oyster sauce, thirteen spices, soy sauce, chopped green onion, shredded ginger, cooking wine.

Exercise:

1. Prepare 2 Jin of chicken legs and clean them first, then cut 2 knives on the chicken legs with a knife, which will make them more delicious.

2. Beat 2 eggs in a small bowl, pour them into the chicken leg bowl and mix well, so that each chicken leg is covered with a layer of egg liquid, sprinkle with 40 grams of corn starch and mix well.

3. Pour cooking oil into the pot. When the oil temperature is 50% hot, add chicken legs and fry for 5 minutes. It's time to take out the chicken legs and control the oil.

4. Add soy sauce, oyster sauce, thirteen spices, salt, soy sauce, chopped green onion, shredded ginger and cooking wine to the chicken legs and grab them evenly by hand. Be sure to wrap the chicken leg with a layer of juice while it is hot, so that it is more delicious and marinate for 30 minutes.

The chicken legs marinated in this way will be delicious when fried and roasted.

When steaming chicken legs, wash them first, and then cut them twice on both sides with a knife, which will be more delicious when pickled. Pour two egg liquids and 40 grams of corn starch on the chicken leg and mix well, so that the skin of the chicken leg fried in the oil pan will be tender. Don't fry for too long, fry for about 5 minutes, and the chicken leg will be cooked in 3 minutes.

After the chicken leg is out of the pot, add the sauce while it is hot and grab it evenly with your hands. Only when it is hot, it will be more tasty, and when it is cold, it will be tasteless.

When steaming chicken legs, remember to put hot water on the pot and steam for 45 minutes on medium heat. Pour the juice of pickled chicken legs into a plate and steam them together.

I wish you good health and all the best!