1: Place the frozen chicken collarbone in a plastic frame, submerge the chicken fork bone with water, soak for 4 hours (thaw and soak in bleeding water), then pour in the bleeding water and rinse twice with clean water (until there is no bleeding water)

2：鸡叉骨清洗干净，用剪刀从中间剪成两半，有些鸡叉骨剪成两半，清理好备用。

2: Clean the chicken bones and use scissors to cut them in half from the middle. Some chicken bones are cut in half and cleaned for later use.

3：鸡叉骨的腌制

3: Pickling of Chicken Fork Bone

将处理好的锁骨控干水分，倒入胶框中备用。

Dry the processed collarbone and pour it into a plastic frame for later use.

將称好的腌料和称好的水混合一起，搅拌融化,倒入鸡锁骨中翻拌均匀，放置冰箱冷藏腌制 8--12小时即可。(腌制 6—8小时左右，在翻拌一次)

Mix the weighed marinade with the weighed water, stir and melt. Pour into the chicken collarbone and stir evenly. Refrigerate and marinate for 8-12 hours. (Marinate for about 6-8 hours and stir once)

4：鸡叉骨脆皮糊：(10斤净重鸡叉骨)玉米淀粉1200克，咖喱粉40克，嫩肉粉10克，蒜香粉15克，吉士粉80克，小苏打10克，以上原料全部称好以后,混合搅拌均匀，倒入腌制好的鸡叉中，翻拌均匀，加入1000克水，再次翻拌，然后再次加入100克玉米淀粉，翻拌均匀待炸即可。

4: Chicken fork bone crispy paste: (10 pounds net weight chicken fork bone) 1200 grams of corn starch, 40 grams of curry powder, 10 grams of tender meat powder, 15 grams of garlic powder, 80 grams of cheese powder, and 10 grams of baking soda. After weighing all the above ingredients, mix and stir well. Pour into the marinated chicken fork, stir well, add 1000 grams of water, stir again, and then add 100 grams of corn starch. Stir well and let it fry.

5：鸡叉骨炸制：油温：160-180°之间下入叉骨，然后用夹子把油锅里的锁骨打散，炸至八成熟(外壳定型即可)顾客点餐以后称重，然后下入油锅复炸4分钟左右出餐即可，根据顾客点餐的口味加入撒料即可出餐！

5: Chicken fork bone frying: Oil temperature: between 160 and 180 ° C, add the fork bone and then use a clamp to break up the collarbone in the oil pot. Fry until it is eight ripe (the shell can be shaped). After the customer orders, weigh it and then add it to the oil pot for about 4 minutes before serving. Add seasoning according to the customer's taste and serve!