Spicy chicken leg(ma la ji tui )

Spicy chicken leg

Introduction:

"Big breeder frozen chicken has a fishy smell. It needs to be processed with heavy materials. Recently, western scholars used paprika (red pepper powder, red, not spicy) and cayenne (chili powder, spicy) chili powder to make hanging paste, so that the finished product has a dark red color and its skin has a bronze color, which is good for body-building, ha ha."

Production steps:

Step 1: cut the back of the chicken leg longitudinally 2-3 times to the bone, so that it is easy to taste and fry;

Step 2: use a large plate, put in chicken leg, add 2 tbsp of raw material, 1 / 4 tbsp of salt, 1 / 4 tbsp of sugar, 1 tbsp of cooking wine, 1 / 2 tbsp of pepper, 1 / 4 tbsp of paprika, 1 / 4 tbsp of pepper and 1 / 2 tbsp of Chinese prickly ash, marinate each leg by hand, massage each leg, and put it in a compact box or bag overnight;

Step 3: when you need to fry, use a bowl, add 1 tbsp of low gluten flour, 3 tbsp of corn starch, 4 tbsp of water, 1 / 2 tsp of parprika powder and 1 / 2 tsp of refined salt, and stir well to make paste;

Step 4: pot to the furnace, open fire, oil, and then stick the chicken leg evenly paste, and pay attention to the meat cut open to hang paste;

Step 5: when the oil is heated to 40% to 50%, that is to say, put a little paste into the pan to see bubbles, and slowly fry the chicken legs. When the chicken legs are deep fried until there is no blood oozing, they are basically cooked. Then, raise the oil temperature and fry them again until the chicken legs are fully cooked. Filter the oil and let them cool slightly for consumption.

Materials required:

Chicken leg: 4 pieces

Pickled meat and soy sauce: 2 tbsp

Salt: 1 / 4 teaspoon

Sugar: 1 / 4 teaspoon

Cooking wine: 1 tbsp

Pepper: 1 / 2 tsp

Red pepper powder: 1 / 4 tsp

Chili powder: 1 / 4 tsp

Pepper powder: 1 / 2 tsp

Paste low gluten flour: 1 tbsp

Corn starch: 3 tbsp

Water: 4 tbsp

Note: first, do not fry too much fire, otherwise the outside is burnt, and the inside is not yet cooked; second, back fry to make the skin more crisp and make the meat through.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: spicy

Chinese PinYin : Ma La Ji Tui