How to pickle fried chicken legs is the best way to fry chicken legs.

1. Material: 10 chicken leg, 100g flour, 50g starch, 1 ginger, 2 eggs, 10g Chili powder, 6g black pepper and 8g pepper.

2. Wash the chicken legs bought in the supermarket with clear water first. When washing, stir it by hand to remove all blood stains from the chicken legs. Then find a clean container, put the chicken legs in the container, add some water, and soak them in the shade for half an hour.

3. After half an hour, take out the chicken legs to control the tide. If you want to save trouble, you can also directly use kitchen paper to absorb the water on the surface of the chicken leg.

4. Use a knife to spend a knife on the chicken leg. The angle of the flower knife should be 45 degrees with the bone of the chicken leg, and the depth should reach the bone. Put the processed chicken legs into a dry container.

5. Cut ginger into Jiang Mo, sprinkle it into a container with chicken legs, then add a spoonful of soy sauce, a spoonful of cooking wine and a spoonful of salt in turn, and add black pepper and pepper according to personal taste.

6. Stir the chicken legs evenly with chopsticks or hands to ensure that each part of the chicken legs has seasoning, and the container is sealed with plastic wrap.

7. Soak the container in the refrigerator for three to five hours. The chicken legs marinated in this way will be more delicious when fried.