Crispy Chicken Drumsticks
1.
Fresh chicken drumsticks are cooked with cooking wine and water with a little salt. If it's too cold, use a barbecue sign. Poke holes in the top to make it taste better.
2.
Light soy sauce, soy sauce marinated, the longer the time, the more delicious. Put in a little canola oil.
3.
Use an egg beater for two eggs. Mash up. The ratio of this is probably one fried egg and one chicken leg. Add starch and crispy fried chicken powder. And five-spice powder. (The ratio of starch to crispy fried chicken powder is two to one.) Don't have too complicated seasonings for children's food, and add some five-spice powder to steam for flavor.
4.
Stir in one direction. Stir to this point. Do not add water, it will be very watery.
5.
Put the whole chicken leg into this paste. Put a thick paste on it.
6.
Heat the pan with cold oil. Put more oil. When the oil temperature is 70% hot, turn to low heat. Put the chicken drumsticks in and fry them side by side. Let's not move the chicken drumsticks at this time because the paste has not formed yet.
7.
After frying on one side, continue frying on the other side.
8.
The fire can be re-fried once.
9.
Crispy and delicious.
Tips:
Do not cook the chicken legs too softly when they are cooking. Otherwise it will affect the taste. Personally, I think it can be boiled to ninety minutes. Be sure to blow slowly with a slow fire. If you turn on a big fire, it will be confused.
