1. Wash the chicken drumsticks and chop into small pieces, add the cooking wine soy sauce and dark soy sauce, stir well and marinate for 10 minutes. Then add the flour and just coat it in the general flour.
2. I usually make deep-fried semi-finished products. I cut a lot of ingredients. I'm used to it! It is convenient to cut in advance and reserve.
3. Because I don't like wasting oil, I choose to explode a few more times. About 3 minutes after the high fire is turned to low fire, it will basically be cooked because of the small pieces, but I return to low fire and fry for a while. Don't make it too hot and dark.
4. Leave half of the oil in the pan, pour in the ingredients and stir fry, fry the aroma, pour in the fried chicken thighs, stir fry together and add the chicken essence to serve. (Because I didn't take the photo of the pot, the time is tight and I can't take pictures hahaha)
