Ingredients: 1000 grams of chicken collarbone.

腌料粉配比：百利奥尔良腌料150克、浓缩鲜香粉10克、味粉8克、大蒜粉5克、白胡椒粉4克、AAA香料2克。

The ratio of marinade powder: 150g Bailey Orléans marinade, 10g concentrated fresh flavor powder, 8g flavor powder, 5g garlic powder, 4g white pepper powder, 2g AAA flavor.

腌料：玉米淀粉70克、清水70克、腌料70克、辣椒红色素5克。

Marinade: 70g Corn starch, 70g water, 70g marinade, 5g paprika pigment.

详细做法：

Detailed approach:

1、把鸡锁骨逐个多余的油脂去掉，从中间掰开，放入清水中浸泡出血水，捞出，控干水分，备用。

1. Remove excess fat from the chicken collarbones one by one, break them apart from the middle, soak them in clean water for bleeding, remove, control the moisture, and set aside.

2、把百利奥尔良腌料150克、浓缩鲜香粉10克、味粉8克、大蒜粉5克、白胡椒粉4克、AAA香料2克，放入容器中搅拌均匀即为混合腌料。取70克混合腌料分，备用。

2. Put 150g Bailey Orléans marinade, 10g concentrated fresh flavor powder, 8g flavor powder, 5g garlic powder, 4g white pepper powder, and 2g AAA flavor into a container and stir it evenly to form a mixed marinade. Divide 70 grams of mixed marinade and set aside.

3、容器中加入玉米淀粉70克、腌料70克、辣椒红色素5克，再加入清水70克，搅拌均匀混合成糊状，备用。

3. In the container, add 70g of Corn starch, 70g of marinade, 5g of paprika pigment, and then add 70g of water, mix well to form a paste, and set aside.

4、把处理好的鸡锁骨放入盆中，加入上一步混合好的腌料糊，抓拌均匀，自然状态下腌制4小时即可。

4. Put the processed chicken collarbone into a basin, add the marinade paste mixed in the previous step, grab and mix evenly, and marinate it for 4 hours in State of nature.

如果需要冷藏腌制，要用保鲜膜密封，腌制8小时以上。

If refrigerated pickling is required, it should be sealed with cling film and marinated for at least 8 hours.

5、炸锅中加入适量植物油，油温180°时下入腌制好的鸡锁骨，炸至棕红酥脆时即可捞出。

5. Add an appropriate amount of vegetable oil to the fryer, and add the marinated chicken collarbone at an oil temperature of 180 ° C. Fry until brownish red and crispy, then remove.