Crispy Hammer

Overview

How to cook Crispy Hammer at home

Let’s take a look at the ingredients
Wash the pipa legs and blanch them in water. Set aside.
Add water, soy sauce, cooking wine, onion, ginger, garlic, aniseed, bay leaves into the pot, add chicken legs and stew.
Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.
Stewed chicken legs, remove and let cool.
Use flour, starch and a little salt to make a paste.
Put oil in the pan, dip the chicken legs in the batter, and deep-fry them.
Fry until golden brown and serve.
Let’s take a look at the finished product