Ingredients: 1 chicken bone, 4 slices of ginger, 3 slices of onion, 1 teaspoon of Orleans roast chicken marinade, 3 teaspoons of salt, 3 teaspoons of fried chicken powder, 2 teaspoons of cooking wine and appropriate amount of white pepper. Practice: Wash and soak the chicken skeleton in bloodletting water, take it out and drain it, add cooking wine, salt, white pepper, ginger slices with onion and the marinade of roasted wings in Orleans, and put it in the refrigerator for half an hour. Heat oil in the pan, take out the chicken skeleton, add the fried chicken powder and stir well. Heat chicken bones in oil, fry until caramel color, and take out.

Ingredients: 1 chicken bone, 4 slices of ginger, 3 slices of onion, 1 teaspoon of Orleans roast chicken marinade, 3 teaspoons of salt, 3 teaspoons of fried chicken powder, 2 teaspoons of cooking wine and appropriate amount of white pepper.

Exercise:

1. Chop and clean the chicken skeleton, then put it into a basin and add the bleeding water.

2. Take out the chicken skeleton and drain it. Add cooking wine, salt, white pepper, ginger slices and onion.

3. Add Orleans roasted wing marinade, stir well and marinate.

4. Cover with plastic wrap and marinate in the refrigerator. Why don't you try the chicken rack with less flesh and blood for about half an hour?

5, burn oil from the pot, as much oil as possible.

6. Take out the marinated chicken skeleton, pick out the onion and ginger inside, stir, then add the fried chicken powder and stir well.

7. Heat the chicken skeleton with oil and poke it slowly with chopsticks. Don't fry it together. Keep it on medium heat and fry until it is caramel.