The chicken legs are cut into small pieces, and the green onions are cut into chopped green onion, ginger slices, and chopped garlic.
Mix chicken feet, chopped green onion, ginger, garlic, 1 tablespoon soy sauce, 2 tablespoons of cooking wine, mix well, and let stand for a few minutes.
Pour 200 grams of starch into the container, and add 1 egg to the starch (the order of the starch will not agglomerate), stir the egg and starch into a batter.
Pour the marinated chicken with the sauce into the batter and mix well
Pour oil into the small pot
When the oil temperature is sixty-seven percent, put the chicken pieces into the pot one by one. Clean the surface of the chicken before the pot
The pot I used was small and it took several times to blow up all the chicken pieces. After the chicken pieces are all fried, put them in the oil pan and fry them again.
Mix 2 tablespoons of tomato sauce, 1 tablespoon of white vinegar, 2 tablespoons of white sugar, 10 grams of starch, 1 tsp of salt and a little water to make a bowl of juice.
Keep the bottom oil in the pot
Pour the bowl of juice into the pan when the oil temperature is 50% hot
Wait for the bowl of juice to boil
Pour the fried chicken pieces into the pot
Full stir fry so that the surface of all chicken pieces is covered with bowl of juice
Finally, pour the pineapple into the pan and stir fry until the pan is cooked.
1. When adjusting the batter, first put the starch in the container, then put the egg into the starch, so that the starch will not agglomerate when stirring. If the order is reversed, there will be a lot of small noodles when mixing the batter, which needs a little bit of breakup, which is very time consuming and annoying. 2. The size of the chicken cut into mahjong tiles is good. If it is too big, it will not be easy to blow through. It is too small and easy to dry. The pineapple is cut to the same size as the chicken. 3. The oil used in the small pot will save some. The disadvantage is that it takes several times to blow all the chicken pieces and it takes a little patience. 4. The chicken pieces should be put into the pot one by one. If they are put together, the chicken pieces will be joined together and fried into a large bowl. 5. It is important to re-explode this step so that the taste of the chicken pieces is more crisp.