1. Wash the drumsticks.
2. Poke a few knives on the chicken thighs (especially where the meat is thick) to taste and deep-fry them.
3. Marinate the green onion and ginger with cooking wine and salt for half an hour.
4. Crispy fried powder (available in supermarkets) is made into a paste with water.
5. Cover the marinated chicken legs with batter.
6. Put the chicken drumsticks in a frying pan, turn medium heat to low heat and fry slowly until golden brown, remove the excess fat and put it on the plate and start the meal.
7. The finished product tastes best while hot.
