Ingredients: 800 ~ 1000 grams of clean whole chicken;

Booth: scallion (50g), ginger (25g), eggs (2) and starch (appropriate amount).

Exercise:

1) Cut the chicken's back, remove the residual chicken lungs, blood clots and fat, then rinse, and add soy sauce, spices, salt, sugar, onion, ginger and yellow wine.

2) Massage the chicken by hand and rub the seasoning evenly.

3) After rubbing evenly, put the onion and ginger spice into the chicken cavity, cover it with plastic wrap, and put it in the refrigerator for 8 hours.

4) Then take it out and steam it in a steamer for 30 minutes.

5) After the chicken is steamed, take it out and air it a little. During this period, close the batter, dry the chicken until it is not hot, pour it into the batter and wipe it evenly.

6) After smearing the egg powder paste, put it in a 70% hot oil pan and start frying. When frying, pour the hot oil on the chicken surface with a spoon and let it solidify as soon as possible.

7) After the chicken skin is set, fry it on both sides until it is crisp and ruddy.

8) Then control the oil.

9) Chop a plate with a knife while it is hot, and the dish will be ready.

Warm reminder;

1, chicken needs to be marinated thoroughly, and it takes a long time to taste.

2. Steam thoroughly when steaming.

3. After the chicken is steamed, air it a little and fry it as long as it is not hot. If it is not used temporarily after steaming, it can be stored in cold storage. If you want to eat it, you have to steam it again before frying it.

Because the chicken is a steamed semi-finished product, fry the chicken with high-temperature hot oil until it is brown.