How to fry crispy chicken without bending?

Ingredients: 5 ground chickens were slaughtered and washed (about 7.5 kg per chicken).

Proportion of spices: pepper 15g, ginger powder 20g, and phoenix ball.

25g of spiced powder, 40g of thirteen spices from Wang Shouyi.

Formula of vegetable materials: 50 grams of coriander, onion100g, pepper 50 grams, carrot100g, garlic 250g, ginger100g, onion 70g and coriander 75g.

Seasoning ratio: 500g of beer, 80g of monosodium glutamate, 200g of refined salt and 50ml of carved wine.

Crispy water: 250 ml of red Zhejiang vinegar, 25 ml of white wine, 350 g of maltose, one slice of lemon and 3 liters of clear water, poured into a stainless steel basin, fully stirred, heated on the fire, and then boiled off the fire, which is crispy water.

Pickling process: fully stir the vegetable materials into a velvet shape with a seasoning machine, pour them into the pot, then pour in spices and seasonings and stir them evenly, then put the washed chicken into the pot for pickling, and turn it back and forth for 6 hours to fully taste.

Cooked food processing flow:

(1) Rinse the marinated chicken with tap water, then drain the water, put the chicken in a tray and steam it in a steamer for 13 minutes, then take it out while it is hot and put it in crispy water, and coat it evenly with crispy water. Then put it into a tray to cool, and when the chicken is about to cool, use a tool to evenly spread the crispy water on the chicken. Then put the chicken in a cool and ventilated place to dry.

(2) When the clean pot catches fire, pour 3kg of salad oil and burn it to 50% heat, then fry the processed chicken in the oil until the skin becomes slightly discolored and take it out. When the oil temperature rises to 60%, fry the chicken in the oil until the skin is golden, take out the oil control and change the knife.

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