How do you make chicken thighs delicious? Teach you a trick, the chicken thigh meat is crispy, the aftertaste is endless, and the method is super simple

Today I will share with you a classic method of chicken thighs. The chicken thighs are crispy and delicious.                                

1. Prepare a few washed chicken thighs first, it is recommended to soak the chicken thighs in water for 2 hours to soak out the blood inside.

Come down and process the drumsticks a little more.

Draw two knives on the front and back of each chicken thigh, which will make the chicken thigh more flavorful. After the chicken thighs are cut, they should be cleaned again, then add 2 tablespoons of salt to them, and rub the chicken thighs with your hands to let the salt penetrate into the chicken and let the chicken thighs have a bottom taste first.

Then add a small amount of liquor, which can remove the fishy smell. Add some soy sauce to it, mainly to color the chicken, so that the chicken thighs look more appetizing. Continue to knead the drumsticks so that all the seasonings are incorporated into the chicken.

Then continue to add green onions, ginger and garlic into it, and the green onions, ginger and garlic here can be rubbed vigorously with your hands to squeeze out the green onion and ginger juice inside. Add the peppercorns, star anise, cinnamon, bay leaves and cloves, and continue to knead until the chicken thighs and all the seasonings are completely combined. Cover with plastic wrap and marinate in the refrigerator for 2 hours, the longer the better.

After the thighs are marinated for 2 hours, the flavors of these spices are incorporated into the drumsticks.

2. Boil water in a pot, put the marinated chicken thighs directly on the steamer and steam for 40 minutes over medium heat.

After steaming for 40 minutes, turn off the heat, take out the chicken thighs to control the water, let the chicken thighs cool naturally, and pick out the seasoning inside by the way and discard.

3. Fry salt and pepper.

Heat the wok first, then reduce the heat to low and add a few spoonfuls of salt. After the salt is heated over low heat, add the same proportion of Sichuan pepper powder and stir-fry. Stir-frying Sichuan pepper powder like this can better stimulate the flavor of Sichuan pepper. Stir-fry for about ten seconds, and turn off the heat when you can smell the rich aroma of peppercorns. After the salt and pepper are cooked, turn off the heat and pour into a bowl for later use.

4. Pour a little more oil into the pan, and when the oil temperature is six or seven hot, slowly put the chicken thighs into the oil pan and fry them.

Since this chicken leg has just been steamed, although the water has been controlled, there will still be a small amount of water left on it.

There will be a crackling sound just in the oil pan, so stand a little farther away to prevent the oil from splashing on your hands. When the oil does not splash, stir the chicken thighs, and fry the chicken thighs until golden brown. This process takes about 3-4 minutes

After the chicken thighs are taken out, the oil temperature is raised again, and when the pan is burned until it is smoking, pour the chicken thighs into it again and fry them again

In about 30 seconds, the chicken thighs can be fished out when they are fried until they are amber

Then sprinkle a little salt and pepper on top of the chicken thighs, and you can eat it.