Chicken steak

1

chicken leg bone, a little salt, pepper powder, fresh meat for 20 minutes or so. meat water: one piece of cinnamon, two centipedes, one piece of pepper, three-four slices of fragrance, two pieces of raisin, one piece of raisin, and about 400 ml of water. (all materials rinse with water for a few minutes, then put them in the pan, boil them with water, turn off the fire, make a five-minute dryer)

2

Picked chicken legs, knifed on the face, hit the back a few times

3

I'll put a little crumb on the chicken leg

4

Cook, dry water。

5

Add a proper amount of oil, turn the fire, and try the temperature with a chopstick, which means that the temperature is okay if you put it in the chopstick and see a lot of little bubbles。

6

The chicken leg with bread crumbs on it, the color on both sides changed, the oil was recovered, the gold and the chopsticks were easily inserted。

7

Spill it in your own taste, pepper powder。

8

Cut the pieces, load the plates, and spread a little white sesame。

1. Meat tenderizing liquid has many uses. When stir-frying meat, you can marinate it with the liquid for 10 minutes; the cooked meat will be savory and juicy, neither dry nor greasy. Generally, it is suitable for most meats except for seafood like fish. Chicken marinated in this liquid and then fried turns out crispy on the outside and tender on the inside, not dry or tough—it tastes really good~ 2. The chicken steak must be double-fried. This allows the excess fat in the meat to be released, making it taste crispier. 3. Chicken thigh meat can be substituted with chicken breast meat, but the texture isn't quite as good as with thigh meat~ 4. Leftover meat tenderizing liquid can be stored in a clean bottle and kept in the refrigerator for later use.