Chicken fork bone 15kg.

配料：奥尔良香辛腌料1000克  浓缩鲜香粉10克玉米淀粉3000克清水3000克料酒葱段姜片各适量。

Ingredients: 1000 grams of Orleans spice marinade, 10 grams of concentrated fresh fragrant powder, 3000 grams of corn starch, 3000 grams of water, 3000 grams of cooking wine, scallions, ginger slices, and appropriate amounts of each.

具体制作步骤。

Specific production steps.

将15千克冻品鸡叉骨，放入清水中浸泡，解冻，解冻后将鸡叉骨用剪刀从鸡叉骨中间连接处剪短，将骨头中的筋抽出来，这是腥味的来源。做好这一步后，再次浸泡，换几次水将血水泡出来，捞出，备用。

Soak 15 kilograms of frozen chicken bones in clean water and thaw them. After thawing, use scissors to cut the chicken bones short from the middle connection of the chicken bones and extract the tendons from the bones, which is the source of the fishy smell. After completing this step, soak again, change water a few times to soak out the blood, remove, and set aside.

锅中加入适量清水能够淹没鸡叉骨即可，放入姜片100克葱段300克，大火烧开后，倒入料酒500克，然后放入处理好的鸡叉骨，烧开后，煮两分钟，捞出，放入清水中断凉，捞出，沥干水分，备用。

Add an appropriate amount of water to the pot to submerge the chicken bones. Add 100g of ginger slices and 300g of scallions, bring to a boil over high heat, add 500g of cooking wine, and then add the processed chicken bones. Bring to a boil, boil for two minutes, remove, and add water to cool. Remove, drain, and set aside.

盆中加入奥尔良腌料1000壳，大厨四宝浓缩鲜香粉10克玉米淀粉3000克，然后加入清水3000克，搅拌均匀成糊状，备用。

Add 1000 shells of Orleans marinade, 10 grams of Chef's Four Treasures concentrated fresh powder and 3000 grams of corn starch to the pot, then add 3000 grams of clean water, stir well to form a paste, and set aside.

将处理好的鸡叉骨放入调料糊中腌制3-4小时，入味即可。

Marinate the processed chicken bones in seasoning paste for 3 to 4 hours and let them taste good.

锅中加入适量植物油，油温升至180°-190°之间，将腌制好的鸡叉骨，分批放入油锅中炸至定型，一般炸30秒左右即可。这一步的目的是定型，将水分锁住，并非是炸熟。定型炸好后备用，待顾客来购买时，用160°-170°油温，一次性炸熟，撒入顾客，喜欢的撒料即可。

Add an appropriate amount of vegetable oil to the pot, raise the oil temperature to between 180 ° -190 °, and fry the marinated chicken bones in batches in the oil pot until they are set. Generally, fry for about 30 seconds. The purpose of this step is to shape and lock in moisture, not to fry. After shaping and frying, set aside. When customers come to purchase, fry at a temperature of 160 ° -170 ° C in one go and sprinkle in the desired ingredients.

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