Clean the chicken fork bones, and then refer to small pieces of equal size for short. Then control the moisture content. It does not need to be too dry, as long as it does not flow downward.

然后准备一个盘，放入上面准备好的所有腌料，在倒入一碗清水，搅拌均匀，这个时候根据稀稠度酌情添水，然后放入鸡叉骨，然后抓均匀了，看到鸡叉骨上有挂糊，而不流淌就行。静置腌制2小时。

Then prepare a plate, add all the marinade prepared on it, pour in a bowl of clean water, and stir evenly. At this time, add water as appropriate according to the consistency. Then add the chicken fork bone, and grasp it evenly. If you see any paste hanging on the chicken fork bone, it will not flow. Let stand and marinate for 2 hours.

准备一锅油，烧至6成热，大约是180度左右，把鸡叉骨下锅油炸，注意及时用筷子打散，不能让它们粘连在一起。大约30-50秒左右，鸡叉骨表面炸定型，颜色呈现浅金黄色，就可以捞出控油。

Prepare a pot of oil and heat it to 60% heat, about 180 degrees. Fry the chicken prongs in the pan. Be careful to break them up with chopsticks in a timely manner and not let them stick together. After about 30-50 seconds, the surface of the chicken prongs will be fried and shaped, and the color will appear light golden yellow. You can remove and control the oil.

等到鸡叉骨放凉以后，再把油温烧至7成热，鸡叉骨二次下锅复炸，大约5-7分钟左右就可以捞出。此时的鸡叉骨颜色金黄有人，在根据口感喜好，撒上各种撒料，摇晃均匀即可。

Wait until the chicken prongs are cool, then heat the oil to 70% heat. Double fry the chicken prongs in the pot, about 5-7 minutes before removing them. At this time, the color of the chicken prongs is golden. According to taste preferences, sprinkle various sprinkles, and shake evenly.

说下为什么要复炸，次油炸是为了定型，并且锁住里面的水分。进行第二次油炸，会把里面水分炸出来，并且口感变得更好吃，但是重量轻了不少。若是第二次油炸以后，再买一斤送半斤，那就“亏”大了。

Speaking of why to re fry, the first time to fry is to set the shape and lock in the moisture inside. After a second frying, the water inside will be fried out, and the taste will become more delicious, but the weight will be much lighter. "If you buy one jin and give half a jin as a gift after the second frying, it would be a big loss.".