Recipe: Spicy chicken crispy bone

Home Cooking Recipe: Spicy chicken crispy bone

Notes:

My son likes to eat crisp bones. He used to just bake it. Today, he changed his practice and his son said that it was delicious.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the brittle bones, change the small pieces of the knife, cooking wine, soy sauce, salt, garlic, cut rice, size, marinate for 30 minutes.

    Wash the brittle bones, change the small pieces of the knife, cooking wine, soy sauce, salt, garlic, cut rice, size, marinate for 30 minutes.

  2. Home Cooking Recipe: An egg, flour, starch mixed batter, add brittle bone (when the batter is dry, you can add some water)

    An egg, flour, starch mixed batter, add brittle bone (when the batter is dry, you can add some water)

  3. Home Cooking Recipe: Add oil to the pot. After the oil is hot, put in the crispy bone. When the fried 8 is ripe, remove it. The oil will continue to heat up. When the green smoke is smoked, add the brittle bone and fry for 2, 3 minutes. (This step is to make the fried crispy skin. Is brittle)

    Add oil to the pot. After the oil is hot, put in the crispy bone. When the fried 8 is ripe, remove it. The oil will continue to heat up. When the green smoke is smoked, add the brittle bone and fry for 2, 3 minutes. (This step is to make the fried crispy skin. Is brittle)

  4. Home Cooking Recipe: Leave a little oil in the pot, add the garlic slices, chopped green onion, add the dried chili, stir fry, add the green pepper, ripe peanuts, stir fry

    Leave a little oil in the pot, add the garlic slices, chopped green onion, add the dried chili, stir fry, add the green pepper, ripe peanuts, stir fry

  5. Home Cooking Recipe: Stir fry for a while, add some soy sauce, sugar, add some chili oil when you get out of the pan.

    Stir fry for a while, add some soy sauce, sugar, add some chili oil when you get out of the pan.

Tips:

1. Pay attention to the time when frying bones are fried. Do not paste. 2 can add some pepper when marinated.


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