Fried bone

Wash and drain the bone.

Use a stick to pound the bones and flesh loosely.

Then add Orleans marinade, rub for a few minutes, and marinate for more than 4 hours.

Prepare fried powder.

Put the fried powder into a plate, then put the marinated inch bones into the fried powder.

Coat both sides with a thin layer of fried flour.

Wrap each bone and let it sit for about 10 minutes.

After 10 minutes, the cun bone has absorbed part of the fried powder, and then is put back into the fried powder, and then coated with another layer of fried powder.

Put enough oil in the pot to cover the bone, heat it to 70% heat, gently put the bone in, turn to low heat and fry slowly.

There were a lot of oil bubbles at the beginning.

After frying for three minutes, use chopsticks to poke into the meat to let the blood inside flow out. At this time, the oil will start to bubble again. When the oil bubbles gradually reduce and the squeaking sound becomes smaller, it is almost done.

When both sides are golden, remove and drain the oil.

Arrange on a plate, sprinkle with cumin and black pepper and serve.

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