Cooking Steps

1. 

   Step1:I use local chicken. You can buy chicken legs back. Do you want to beat me? It's a waste for me... Ha h

2. 

   Step2:Chop into even small pieces for later use...

3. 

   Step3:Use a teaspoon of salt, a teaspoon of raw soy sauce, a teaspoon of five fragrant powder, a teaspoon of white sugar, two teaspoons of cooking wine, and a little cooking oil [put sugar and raw soy sauce, it will taste better. Put cooking oil, it is to make the meat more tender

4. 

   Step4:Mix the ingredients thoroughly by hand. Marinate for about 30 minutes....

5. 

   Step5:Boil the water in the pot. Put the chicken in quickly. Boil it. Pour in a little white wine

6. 

   Step6:Boil it again, take it out, wash it and control the drying...

7. 

   Step7:Oil in a cold pot. Put in peanuts. Fry them over low heat until they are eight years old, and then fish them up... Otherwise, it will have a paste taste when it's cold...

8. 

   Step8:Leave oil at the bottom of the pot. Heat the chicken in 80% oil. Fry it in high heat until it's golden. Don't have too much oil. Take it out when it's yellowish

9. 

   Step9:Put it in and fry it again. When it's golden, fish it up

10. 

    Step10:Stir fry pepper and dried pepper in the pot. Make sure it's on a low heat. Otherwise, it'll paste directly

11. 

    Step11:Stir fry ginger slices and garlic slices togethe

12. 

    Step12:Stir fry the chicken and add some cooking wine...

13. 

    Step13:Finally, put in the fried peanuts, sprinkle with a little pepper powder, cumin powder, a little salt, a little chicken essence, and you can get out of the pot...

14. 

    Step14:The girl next to me started to match. She said it tasted good.... I'm thinking about what chicken leg tastes like next time...

15. 

    Step15:There are several elements here - when marinating, be sure to put enough salt. Because fried chicken is very difficult to re-enter the salt. We don't have so much salt. There is a process of blanching later. It will wash off part of the salt.. 2. Why is the blanching? First, make the chicken half cooked. In the process of frying, just make sure that the crispy chicken is tender. Then, fry the chicken directly with oil. The oil will be very dirty and difficult to use. Drain after blanching. The chicken is clean, so the oil will not be dirty.. 3. Second deep fried - it can ensure the crispness of the outer crisp and the inner crisp very quickly. If it is deep fried all the time, it will lose too much water. This time, it will use half deep fried and half deep fried. It depends on oil saving. Second, it can be quickly fried and colored..