Cooking Steps

1. 

   Step1:All accessories collectio

2. 

   Step2:Let's deal with the drumsticks first. Find the concave point between the upper bone of the big head of the drumsticks. This is the place for the scissors

3. 

   Step3:The scissors are inserted vertically from the concave point. Cut in the direction of the bon

4. 

   Step4:If the scissors and the middle bone are fit enough, the middle membrane will also be divided into two parts. If not, the membrane will be cut to both ends. It's necessary. Because membrane is closely connected with meat and separated from bone, so membrane bone separation is the king wa

5. 

   Step5:I want you to see it more clearly. The bone and meat have been separated. But don't worry. There is also a connection between the two ends of the crispy bone

6. 

   Step6:Stand up the chicken leg. Find the joint between the crispy bone and the leg bone. Insert the tip of the scissors vertically. Fix it with a little force until it is not easy to slide, and always use downward force. Hold the other end of the chicken leg with the help of the other hand. Use downward force in reverse direction. The leg bone is levered up under the action of the lever. It can get out of the hole smoothly

7. 

   Step7:After the separation of the crispy bone, you will find that there is a strong ligament that can't be torn by hand. Don't hesitate to use scissors. You think the Achilles tendon is so easy to break. Although it's not the Achilles tendon, the truth is right. Nonsense. Repeat at the other end of the leg to separate the broken bone

8. 

   Step8:A clean shinbone is presented in front of you. Don't be complacent at this time. Then throw it away. You can make an appointment to cook a clear soup on the night when you keep the shinbone. The next morning, there will be no greasy chicken noodle soup

9. 

   Step9:There is a small bone attached to the crispy bone. Cut off the soup near the bottom. The two ends of the crispy bone can be cut along the midline respectively. Sum up. Three important points. One cut meat, two pry bone, three broken tendon. No. It's a little cruel. Let's do i

10. 

    Step10:The skin of the boneless meat is downward. Two cuts are cut horizontally. The bottom is not visible. So the meat will not be twisted after stewing

11. 

    Step11:Cold oil in a cold pot. Put the skin of chicken leg down into the pot. Fry slowly over low hea

12. 

    Step12:Fry slowly. Let all the water and oil come out. Don't turn it just when you put it down

13. 

    Step13:Pan fry until the water is completely dry. Use your own oil to pan fry until it's golden. Pan fry it on the opposite side

14. 

    Step14:Add the whole garlic and ginge

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    Step15:Two tablespoons of oyster sauce, one for raw and one for old. Mix the sauce. You should be used to mixing the sauce in a bowl. Let all kinds of seasonings mix evenly before putting into the pot. First, avoid improper mixing with the heat when adding a spoon. Second, avoid mixing after pourin

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