Spicy chicken wings(ren jian ren ai ma la ji chi )

Spicy chicken wings

Introduction:

"From the" spicy chicken "improved. Strictly speaking, "spicy chicken" is still a Kung Fu dish, and fresh grass chicken is the first choice of main ingredients. In line with the principle of "thousands of stewed tofu and thousands of stewed chicken", it needs to be stewed slowly. But when I was busy at work, I would not go to Kwai, so I made some improvements, replaced the main material, and made it a fast twenty minute fast meat dish.

Production steps:

Step 1: blanch chicken wings in water, wash with warm water, drain and set aside.

Step 2: cut scallion into sections, slice ginger and garlic, and prepare Chinese prickly ash and pepper.

Step 3: put soy sauce and cooking wine in the same bowl.

Step 4: start the frying pan, add cool oil into the hot pan, turn the heat down, add sugar, and stir fry the sugar color;

Step 5: stir fry slowly over low heat until the sugar dissolves and yellow bubbles appear;

Step 6: with chicken wings in one hand and cooking wine and soy sauce in the other hand, you can cook at the same time. When you hear the sound of "Hula --", the fragrance suddenly floats out;

Step 7: change the fire immediately, stir fry quickly until evenly colored, add a small spoonful of oil, stir fry evenly;

Step 8: add onion, ginger and garlic, stir fry evenly;

Step 9: inject hot water, slightly over the chicken wings, and remove the foam;

Step 10: add dried pepper and Zanthoxylum bungeanum;

Step 11: cover the pot and simmer over medium heat. Stir fry in the middle;

Step 12: after 7 or 8 minutes, the soup gradually thickens and bubbles. At this time, add appropriate amount of salt to taste and stir fry evenly;

Step 13: get out of the pot and sprinkle with scallions.

Materials required:

Chicken Wings: 400g

2 tablespoons soy sauce

Cooking wine: 2 teaspoons

Sugar: 2 tsp

Oyster sauce: 1 teaspoon

Peanut oil: right amount

Dry red pepper: 5

Zanthoxylum bungeanum: 25

Scallion: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1, go to the supermarket to buy brand wings, of course, can be replaced by chicken legs, whole chicken, but the fastest mature wings. 2. In fact, as long as you master two skills, it's not difficult to fry at home: first, slow frying over a small fire to avoid the rapid rise of oil temperature, which is difficult to control; second, you'd better not stir too much if you don't stir too much. If you don't stir fry it, the color is almost the same, which basically doesn't affect the taste; if you stir fry it, it will have a bitter taste, and the whole dish will be discarded. 3. If you really don't want to stir fry the sugar color, you can omit it. Finally, add some sugar to improve the taste. There is no fixed dishes, just like what you like!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ren Jian Ren Ai Ma La Ji Chi