Cuisine of crispy chicken legs: Korean crispy chicken legs: 1. Put the beef drumsticks in a pot, mix well with allspice powder, soy sauce, miso and sesame oil, then add onion, ginger and coriander, marinate for about 20 minutes, steam them in a drawer and take them out. 2. There is a lot of hot oil in the spoon. Hang the steamed chicken legs in the spoon with a thin layer of paste, fry them until they are apricot yellow, remove them and replace them with strips, and then set the plate according to the original pattern.

Chinese name

Crispy chicken leg

major constituent

chicken thighs

taste

Golden yellow, crispy and delicious.

Authentic crackling fried chicken tui

trait

Golden yellow, crispy and delicious. Note: Nail skin cake is a half-moon bean cake made of rice flour, adzuki bean, white sugar and refined salt. Crispy appearance, juicy inside! The aftertaste is endless.

raw material

12 fried chicken leg, 10g star anise (aniseed), 15g fennel, 25g cinnamon, 15g soy sauce, 25g sugar, 25g yellow rice wine, 50g scallion, 25g ginger slices, 5g salt, 5g monosodium glutamate and 25g ginger slices. Add a little blending oil 10g.

manufacturing process

1. Remove the fluff from the greasy chicken leg, wash it, absorb the moisture with a clean cloth, put it in a porcelain basin, wipe the chicken leg with salt, sugar, sugar color, soy sauce and sesame oil, and then add yellow wine, star anise, fennel, cinnamon, scallion and ginger slices. Put it in a pot, steam it in water, take it out and drain the juice for later use.

2. Heat the frying pan, add soybean oil, and when the oil emits black smoke, add chicken legs. When the chicken legs are golden red, pour in a colander, drain the oil, fry them thoroughly one by one, sprinkle with monosodium glutamate, and serve. Next is a small plate of pepper and salt and Chili sauce.