By Mushroom Coulee Rice Bucket
<h2>Royalties</h2>
Loquat legs (chicken nuggets are also available) 500g
A little cooking wine
A little onion ginger garlic powder
1 scoop of salt
Fuel consumption is a little
Cornstarch to taste
1 egg
Medium gluten flour or fried chicken powder 45 g
<h2>Practice steps</h2>
1, prepare the chicken parts you like to eat, wash it with water, and the amount depends on the appetite of the appetite
2, 1, add a little cooking wine, onion ginger garlic powder a little (super easy to use highly recommended this powder), a little salt, a little oil consumption 2, corn starch to an appropriate amount, beat an egg 3, grasp well with your hands (if you feel dilute, then add starch and mix well) 4, wait 30 minutes to 60 minutes
3, wrap the chicken with starch, throw it in and turn it around, and then throw it into the oil pot (the oil should be boiled and then thrown, if you are not sure if the oil is open, you can insert chopsticks to try it, if the bubbles around the chopsticks are oil open)
4, take the stainless steel filter screen to the chicken to turn it over to prevent sticking together and sticking to the bottom of the pan
5, probably fried into such a color, fished out to calm down and so on the second time of frying, can be placed on the oil control network, do not put it is equivalent to soaking in the oil just fried will be soft
6, put all the chicken nuggets after the oil has cooled into the oil pan and fry them again, fry them until golden brown (like the older ones to fry for a while) and finish it
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