Cumin Chicken Crispy Bones

Overview

After frying the chicken crispy bones, the oil can be forced out appropriately, and then stir-fried to make it extremely crispy.

Cut the onion and ginger into mince, wash the chicken crispy bones with clean water, put it into a cold water pot and boil it, then take it out, wash off the oil and drain the water, sprinkle in 2 spoons of starch, mix well and set aside.
Heat the oil until it is 70% hot, then fry the chicken crispy bones in the oil pan until it is 80% cooked.
Remove and drain away the oil.
In a separate pan, stir-fry the Pixian bean paste, cumin, minced ginger, and minced green onion. Add an appropriate amount of cooking wine, light soy sauce, and sugar. Stir-fry, add the crispy chicken bones, and stir-fry until cooked. Remove from the pan.
A plate of crispy chicken bones is ready, friends, start eating!