1. First wash the chicken root wings you bought repeatedly. The taste makes it delicious. Poke a small hole with a toothpick so that it does not affect the appearance. Cook the ginger slices with water and cooking wine until fully cooked.
2. Let the pot cool and let it cool completely. This must be cooled before marinating.
3. Soy sauce, oyster sauce, sesame oil, soak the chicken legs, put some green onion barbecue powder inside, stir evenly, and then put it in the fresh-keeping box. The longer it takes to freeze and marinate in the refrigerator, the more delicious it will be.
4. Take it out of the refrigerator an hour before eating and let it cool naturally. Don't fry this one out of the refrigerator.
5. Starch, pan-fried powder and five-spice powder. Add water little by little and stir. Stir it evenly like this.
6. Put bread crumbs in an empty bowl.
7. Hang the marinated chicken legs first, and then evenly coat them with breadcrumbs.
8. Add a little rapeseed oil to the pan. When the oil temperature rises, turn to a low fire. Fry slowly, the meat inside is cooked beforehand. So, don’t worry about being unfamiliar. Fry until yellow on both sides and crispy on the outside before serving.
9. Cut the cucumber into small pieces and place it on a plate.
10. Garnish the cherry tomatoes on the drumsticks.
Tips:If you don't like to eat crispy, you can add an egg to the starch so that the fried taste will be softer.
