Fish-flavored crispy chicken legs are thick and always difficult to taste, but it is not difficult to eat them well here, which is not inferior to the fried chicken legs in western restaurants. Let's teach you how to make fish-flavored crispy chicken legs. Let's take a look at the cooked fish-flavored crispy chicken legs, which are delicious and attractive. Prepare two chicken legs as main materials, and auxiliary materials include onion, ginger, garlic, pickled pepper, white 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. The method of juicing chicken legs draws lessons from the method of Guangdong juiced dishes (hot dishes), and adds carrots and onions to make this cold dish. I haven't done it for several years, but I suddenly want to eat it today, and I can do it soon. The method is simple and delicious. You can try it if you are interested. Ingredients: Ingredients: Two ingredients of chicken legs: carrots and diced onions. Seasoning: 2 tablespoons of tomato juice, 1.5 tablespoons of "Kouji" juice, 1 tablespoon of sugar, proper amount of salt and monosodium glutamate: 1. Bring oil to a boil in a hot pan, add carrots and diced onions, and stir-fry until raw. 2. Put tomato juice, instant juice, sugar, salt, monosodium glutamate and other seasonings into the mouth and boil. (You can add and subtract seasonings according to your own taste) In addition, you'd better use your own tomato juice as seasoning. This is my tomato juice. Pour the prepared juice into a basin and steam it in a pot. 4. Let the chicken leg with juice cool and put it in the refrigerator to cool. When eating, cut the chicken leg into pieces and put it on a plate ~ ~ Features: The chicken is fresh and tender, with sweet and sour juice, special taste, appetizing and delicious.