Chicken collarbone appropriate amount, sprinkle salt, pepper, white pepper, starch, flour, salt, ginger paste, baking powder, soy sauce, cooking wine, water, vegetable oil, red oil, monosodium glutamate, sesame seeds, sesame oil, cumin.

I, production production

Preparation:Shaved collarbone washed clean, salt coated in the surface, with a light hand gently so that the salt is uniform, add some ginger paste, *** with the marinade for 30 minutes to taste and wash off the surface of the salt.

Make the batter: mix the gravy powder and plain flour in the ratio of 1:1,5, add 1 tsp of baking powder, add soy sauce, cooking wine, water, blend into a batter, and finally add 2-3 tsp of oil vegetable oil.

Place the chicken collarbone into the batter and dip both sides into the batter.

Heat the frying pan, when it is 60% hot, add the chicken collarbone, fry it at low temperature and remove it from the pan.

Heat the frying pan to 90%, add the chicken collarbone again and deep fry on high temperature for color.

Prepare the seasoning: 3 tablespoons red oil, 1.5 tablespoons soy sauce, a little monosodium glutamate (MSG), 1 tablespoon cooked sesame seeds, 0.5 tablespoon sesame oil,

Use a small brush dipped in the seasoning to brush over the fried chicken collarbone while it is still hot, and sprinkle cooked sesame seeds and cumin on the chicken collarbone at the same time.

Second, preservation method

Marinated chicken collarbone is mainly preserved by putting it in the quick-freeze and layering (portioning) method. Chicken breasts that are put inside the quick-freeze can be kept for 15 days without losing their flavor as long as they have never been thawed. Even if you don't sell all the chicken breasts you use every day (if you don't sell all the chicken breasts, you have to put them in the instant freezer), they won't be tasteless even if you sell them the next day.

And when defrosting, you only need to defrost the amount you need for the day, not all of it. This way, on the one hand, the thawing is faster, and on the other hand, it will not affect the other layers of the chicken collarbone, thus ensuring that the other layers of the chicken collarbone, the preservation of a longer period of time and will not be tasteless.

Baidu Encyclopedia - Deep Fried Chicken Clavicle