1. Debonding and treatment of chicken legs. Wash the drumstick, draw a circle along the circumference of the thin end of the drumstick with a knife, insert scissors into the just-drawn knife mark, and cut off the skin and tendons of the drumstick along the circumference of the thin end. Draw a knife along the thick part of the chicken leg with a knife, and you can feel the blade touching the bones inside. Break it from the marked knife marks to both sides by hand, separate the chicken from the bone, pull down the thick end, and cut off the meat and tendons connected with the bone with a knife. Chicken leg bones and chicken are completely separated. The skin of the boneless chicken leg is facing down, chop it repeatedly on the skin with the back of a knife, pat the meat loose, and stick a few small holes in the chicken with a fork (the pickling process is convenient to eat, and it can also prevent the chicken from shrinking during frying).

Step 2 pickle chicken legs

Drain the chicken leg with kitchen paper, dice the onion and put it in a large bowl. Pour in a proper amount of Shao Shao juice (available in large supermarkets, I bought it in Yanghuatang supermarket) and grab it evenly by hand. Ps: Without cooking juice, you can also use 2 tablespoons oyster sauce, 2 tablespoons soy sauce1/,2 tablespoons cooking wine and half a spoonful of sugar. Marinate for 20 minutes.

3. Treatment of rice and side dishes.

Use cooking time to cook rice. Add half a pot of water and bring to a boil. Cut the carrot (of course, you don't need to slice it directly) and blanch it in water for 3 minutes. Cut broccoli into small pieces and blanch in water 1 min.

4, according to fried chicken legs. Put the pot on fire, heat the bottom of the pot to 40% to 50% heat, and put your hand on the top of the pot to feel the hot air. Pour a little oil, put the pickled chicken leg skin down in the pot and fry it on low heat (it must be low, otherwise it will burn the skin). Fry until the skin is golden, turn over and fry the other side on low heat. After frying until golden on both sides, turn off the skin and pour in Zhao Shao juice of pickled chicken. If you feel less juice, add half a bowl of broth or boiled water. Cover the pot and stew for 5 minutes. Turn on the fire and collect the juice. When the soup is thick, it can be cooked.