Practice: Prepare two chicken legs as the main material, and the auxiliary materials include onion, ginger, garlic, pickled pepper, sugar, rice vinegar, cooking wine, water starch, dried red pepper and pepper, flour, baking soda, dried starch and salad oil. First, remove the bones from the chicken leg, and then put a flower knife on the chicken leg to make the chicken leg taste better for a while during the curing process. After the flower knife is cut, add cooking wine, pepper, dried red pepper, ginger onion and salt to the chicken leg and marinate for 20 minutes. One is to make the chicken leg meat taste better, and the other is to remove the fishy smell from the chicken leg meat. When pickling chicken legs, you can stir the batter. Note that the ratio of flour to dry starch is 2: 1, then add a little baking soda, add water and stir gently to make a paste. The batter can flow in a line on the chopsticks. Finally, add a little salad oil to the batter, so it will be more crisp when fried. Next, steam the marinated chicken legs in a steamer for about five minutes. After the chicken legs are steamed, they are ready to be fried in the oil pan. Before frying, put the cooked chicken legs into the batter and wrap them evenly. Then, when the oil temperature reaches 80%, put them into the pot. When the chicken legs are fried until golden brown, take out the slices. Put the meat slices on the plate. Let's make fish-flavored sauce. Stir-fry onion, ginger and garlic in the oil pan, then add pickled pepper, salt sugar, cooking wine and vinegar. After stir-frying a few times, for the beauty of the dish, you can remove the residue, add water starch, stir well, and pour the fish-flavored sauce on the chicken legs. Crispy and delicious, the fish-flavored crispy chicken legs are ready.