Cumin chicken leg

Production: 1. Wash the chicken legs for later use.
2. Put three and a half rice bowls, 4 teaspoons of cumin powder and 2 teaspoons of slightly spicy powder water in a crisper that can hold two chicken legs, put them in water and stir evenly, then put the chicken legs in the marinate (stir until the marinate is evenly attached to the chicken wings), marinate for 3- 5 hours, best overnight. It is best to turn it several times during the curing process to help the marinade be absorbed by the chicken wings.
3. Pour the peanut oil into the pan and heat it to fifty to sixty percent. Put the chicken legs in and fry it for seven or eight minutes. Then pour all the marinade in and simmer until the juice is sucked dry and you can be taken out of the pan.

Another method: Baking

Production:
① The microwave oven has a high temperature for about 3-5 minutes
② Microwave barbecue stall for about 5 minutes
③ Bake in the oven for about 4-8 minutes
④ Put it directly into the oil pan and fry it until golden brown (it is recommended that the ratio of such ingredients can be reduced, as the loss of water in frying may cause heavy taste, or directly wrap it in flour and fry it)
5 Marinated chicken wings, barbecue them directly in the wild. It is best to brush them with some oil to avoid roasting