Fish flavored crispy chicken leg(yu xiang cui pi ji tui )

Fish flavored crispy chicken leg

Introduction:

Production steps:

Step 1: put knife flower on the chicken leg and marinate it with cooking wine, ginger, garlic and salt

Step 2: mix the flour and dry starch in the ratio of 2:1, then add a little baking soda to make a paste, and then add a little salad oil into the paste

Step 3: steam the pickled chicken legs, put them into the batter and wrap them evenly. When the oil temperature in the pan reaches 8 ℃, fry them in the pan until golden yellow. Drain them and put them on the plate

Step 4: stir fry onion, ginger and garlic in oil pan until fragrant, then stir fry with salt, sugar, cooking wine and rice vinegar, add water lake powder, mix well and pour on chicken leg

Materials required:

Thigh of boneless chicken: some problems

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sugar: right amount

Rice vinegar: right amount

Starch: appropriate amount

Dry starch: appropriate amount

Flour: right amount

Baking soda: moderate

Salad oil: right amount

Salt: right amount

Note: the batter can flow into a line on the chopsticks; adding a little salad oil can make the fried chicken legs more crisp

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Cui Pi Ji Tui