I used the recipe of Taiwanese chef Aji Shi, who did it twice and was very successful. It is completely tasted in Taiwan! The photo was taken in two shots. . Some pictures I don't know why it's the other way around. I'll just look at it. The amount of 0.0 is not filled, it depends on the feel, and it needs to be adjusted according to the amount of meat. It’s really hard to fail. I want to open the store after I finish it!
Cut everything in the thick part of the chicken leg and cut it equally. This has not taken pictures, and the hands are dirty. .
Bacon: The ratio of minced garlic, ginger, rice wine, and soy sauce is 1:1:1:2. Put them separately, pick them up, and let them stand.
Wrapped batter: crispy powder (fried powder) added to the paste with water, not too thick, it looks like watery, because it will be wrapped again. The ratio of brittle powder to water is about 5:4.
Wrapped shell: The ratio of sticky rice flour to sweet potato powder is 1:1. Stir the two powders together. Sticky rice noodles for the first time. Like glutinous rice, you can try glutinous rice flour instead of me.
Salt powder: I saw a lot of people doing salt and pepper. I thought it was salt and pepper at first! Salty chicken salt powder is actually allspice + salt! The ratio used here is 1:1. Aki Shi was originally 2:1, but I think the saltiness is not enough. . I remember to take pictures when I run out of it. . Some people say it is too salty. . . This. . Sprinkle some salt powder. . ? Try it before you sprinkle it. . . ? The ratio here is purely that I don't want to have too much allspice under the same amount of salt. . However, the beauty of Chinese food is how it tastes delicious. Just like you learned how to marinate beef, how to cook it is delicious.
Mix the (milk powder) batter into the cured meat, then wrap the powder (sticky rice + sweet potato powder). The situation here is too fierce, the picture is slightly.
The oil temperature is about 170 degrees. Boil until it floats and the bubbles become less. Pick up and let stand. The picture is fried for the first time.
Wait for the oil temperature to rise and fry again for 20 seconds. Throw in the nine-story tower and pick it up before the pot. The nine-story tower can be kept, according to personal taste. Some people ask why it is said that the second time the oil temperature rises, and then the pot can be used to 'fried and dry' the excess water inside, which is more crispy? And many of these food stalls in Taipei are usually fried and put aside. Someone ordered a pot to fry.
Sprinkle with salt powder and eat. The appearance of the dish has not been loaded (the appearance of the spiced powder, and later changed the spiced powder >.>
If you do it often, you can mix the sticky rice flour with the sweet potato powder and pour it out when needed.