The chicken in the pot was soaked for about forty minutes, and Feng Weiguo opened the lid.

If it is simmered, it will not take long at all, half an hour is enough to make the chicken crispy.

However, the soaking method has less firepower, the brine will not roll, the chicken is not so easy to cook, and even if it is cooked, if the chicken is not rotten at all, it will not taste good when fried.

For example, if you take a white chopped chicken and fry it in crispy paste, no matter how well it is fried, because the meat is not boneless at all, which does not meet the requirements of crispy chicken.

Only when the chicken is thoroughly cooked and slightly deboned will the fried chicken taste better.

Feng Weiguo inserted chopsticks into the root of the chicken's thigh, and the chopsticks could be easily inserted, and no blood came out when pulled out, which means that the chicken was fully cooked.

As for the rotten, Feng Weiguo covered the lid and put the chicken in the brine to simmer for a while, so that the chicken tasted a little rotten, but the chicken was very complete and did not affect the frying at all.

While the chicken was stuffy, Feng Weiguo began to prepare the crispy paste for fried chicken.

Xu Zhuo is also very good at making this kind of paste, after all, he has the blessing of sweet and sour carp skills, and the level of making pastry is very high.

Put the flour in a basin, then add half the cornstarch less than the flour, add some salt and pepper, beat in a few eggs and stir well, it is the most common paste.

This pastry is very useful no matter what type of dish you fry.

For example, fried mushrooms, fried potato chips, fried crispy meat, etc., the effect is great.

After Feng Weiguo made the paste, he carefully fished out the stuffy chicken in the pot with a colander, poured out the brine in the abdominal cavity, and then put it in a basket to cool down.

Cooling the chicken shrinks slightly, and at the same time, the flavor and moisture are also collected into the meat, which makes it easier to fry.

And if you put it in the oil pan for reheating after cooling, the chicken will become even more mushy, and with the crispy paste on the outside, it will become a crispy chicken that everyone loves.

The crispy chicken not only has the purpose of crispy skin, but also the meat has to be crispy.

According to Feng Weiguo, the delicious crispy chicken is basically boneless with a slight shake, and the crispy chicken that can do this is really delicious.

And to do this, the first thing is to simmer the chicken long enough so that the chicken will become more rotten while remaining intact.

In addition, the cooling should be thorough, so that the chicken will become more rotten in the alternation of cold and hot.

In order not to delay the dinner party in the evening, and to make the chicken taste better, Feng Weiguo specially found an electric fan and blew on the chicken.

In this way, the surface of the chicken will dry out a little, and the effect of hanging paste will be better after a while, and the color and appearance of the fried chicken will be better.

After about half an hour, the temperature on the chicken's body dropped significantly, Feng Weiguo put on the wok, poured peanut oil into the pot after it was heated, and began to prepare for frying.

When the oil temperature came up, Feng Weiguo carefully held the chicken with his hand and put it into the basin with crispy paste.

Roll the whole chicken in the basin first, and then carefully hang the prepared paste evenly on the chicken with your hands.

After an even layer of batter was hung inside and out, Feng Weiguo lifted the chicken up, and then belly down, letting the excess batter drip back into the basin.

After doing this, the oil temperature was about sixty percent hot, Feng Weiguo held the chicken with both hands and slid it into the pot along the edge of the pot.

The hot oil in the pot boiled all at once, and the paste on the chicken quickly solidified, and while emitting a lot of bubbles, the color gradually changed.

When it was being fried, Feng Weiguo was not idle, and seriously told Xu Zhuo about the doorway.

Wrap the whole body of the chicken in paste, then fry it in hot oil, and the temperature of the chicken that has cooled in the hot oil pan gradually increases.

When the temperature rises, the aroma and moisture that are hidden in the chicken fibers due to the cooling of the chicken gradually seep out of the meat.

However, because the chicken is covered in batter, the moisture and aroma cannot be dissipated at all, and can only be left in the chicken.

This makes the chicken extra tender and flavorful.

Xu Zhuo's original impression of crispy chicken is still the same as he saw at the banquet of red and white ceremonies in the past, the whole chicken is wrapped in golden crispy paste, and it will be coaxed out as soon as it is served, so that people can't appreciate it at all, and the senses of this dish also stay at the noisy banquet scene.

Now looking at the chicken floating up and down in the pot, Xu Zhuo's mind unconsciously remembered the scene when he ate crispy chicken in the past.

At that time, I patronized and grabbed chicken thighs to eat, and completely forgot what the texture and taste were.

When I think about it now, all I think of is the fried chicken I bought in Western-style fast food restaurants.

However, Xu Zhuo knows very well that crispy chicken is definitely different from Western-style fried chicken, first of all, it is different from the method, Western-style fried chicken is directly fried raw meat into mature meat, while Chinese-style fried chicken is only a chicken that has been cooked and fried in oil, and the batter outside is fried and crispy.

The difference in the method will naturally lead to a difference in taste.

For example, in the Western-style frying method, because the frying time is longer, the puff pastry on the outside will inevitably be a little hard.

The Chinese frying method does not have this shortcoming, the skin is crispy, and it is connected with the chicken skin, which is very enjoyable to eat and very satisfying.

Although the chicken made by the Chinese frying method is generally more greasy, because it is crispy and fragrant enough, and the chicken inside is also very boneless, so in Xu Zhuo's eyes, this is the real fried chicken.

When Xu Zhuo was wandering into foreign objects, Feng Weiguo took a colander and fished out the chicken from the pot.

Remove the chicken and control the oil first, so that the excess fat flows out along the cracks and bubbles in the chicken skin, otherwise if there is too much fat, it will be greasy to eat.

The freshly fried chicken looks pretty good, and the golden body of the chicken looks particularly eye-catching, and although it is covered with a layer of batter, all parts of the chicken can still be seen at a glance.

Especially the two chicken thighs, I want to unscrew them down and taste the taste.

But he's just thinking about it, he's filming right now, and he's not going to do anything to affect the quality of the video.

And although this chicken looks very tempting, Xu Zhuo always feels a little oily, so let's keep my stomach and eat hot pot, although it is also very greasy, but at least the taste of hot pot is more acceptable.

When the oil control was almost there, the cameraman came up to take a close-up, and after the shooting, it was time for Li Hao's favorite part - tasting.

Today should be the first time since the video was filmed, Li Hao asked for a tasting without utensils.

Because he thinks that since he eats fried chicken, what chopsticks do he want, and it will be more flavorful and fragrant to eat directly.

However, when Li Hao reached out and unscrewed the chicken legs, he realized that he was wrong, this dish really had to be eaten with chopsticks.

Because when he unscrewed the chicken thigh, the chicken quickly slipped off the chicken thigh, and then the originally huge chicken leg contained a chicken leg bone in his hand.

"! I'm screwing it for a long time, and I'm screwing off a lonely ......"