Walking process: wide oil burned to seventy percent heat, into the chicken claws 250 grams of deep-fried 10 seconds to the skin light yellow when fishing, to be the oil temperature rose to eighty percent heat, it will be poured into the oil deep-fried to the color of golden, crispy outside the tendons, fishing drain oil, poured into the basin, sprinkle 30 grams of chicken claw powder and mix well into the.
Chicken claw powder production: 1, dry red millet chili, two thorns of chili pepper 1000 grams each into the net pan fried 8 minutes until the color becomes deep red, cumin particles 300 grams into the net pan fried 5 minutes or so to the incense, dry green pepper 100 grams into the net pan on a small fire dry fried 2 minutes to the pepper flavor emanate from the above four raw materials are mixed and broken into a spicy barbecue powder. 2, lemongrass 50 grams, 50 grams of leaves, star anise, Angelica dahurica, cardamom 35 grams each, cumin, chenpi 20 grams each broken into spice powder. 3, the barbecue powder, spice powder mixed evenly, add 500 grams of ground peanuts, 80 grams of monosodium glutamate, 50 grams of salt mixed into chicken claw powder.
The key to production: 1, chicken claws cooked to just ripe can be fished out, otherwise the outer skin cracked, fried look good, and the texture of the rotten poi, lose chewy. 2, chicken claws do not hang batter not shoot powder directly into the high oil temperature frying, in order to achieve the effect of crispy outside and inside the tendon.