Hot Wing(xiang la ji chi )

Hot Wing

Introduction:

"It's crisp outside, but the meat is tender and delicious. It has the fragrance of cumin and hot pepper. It's a bit like sucking chicken, but it's our Chinese dish. We need to win on the taste level. "

Production steps:

Step 1: cut the wings from the two bones in the middle

Step 2: blanch chicken wings, remove and cool them, marinate them with edible oil, pepper and half teaspoon salt for 10 minutes, then pat on dry starch

Step 3: deep fry slightly yellow in high fire, take out and deep fry again to make it crispy

Step 4: pour out all the oil, leave a little starch residue, add ginger, garlic, red pepper, stir fry chicken wings evenly

Step 5: pour in cumin powder, chili powder, sesame, stir fry well.

Step 6: Sprinkle half a teaspoon of salt, half a teaspoon of chicken essence and scallion

Materials required:

Chicken Wings: Eight

Scallion: half a teaspoon

Minced ginger and garlic: 1 tbsp

Red pepper ring: right amount

Chili powder: 1 teaspoon

Cumin powder: 1 teaspoon

Sesame: two teaspoons

Salt: half a teaspoon

Chicken essence: half teaspoon

Note: 1, do this dish had better not shoot process, red pepper will be burnt. 2. Keep low heat during frying. 3. Why did it explode again? ——Because re frying can make fried products spit oil, and can make the shell crisp. 4. Make and eat now. Although I think it's delicious when it's cold, it's better when it's hot

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Ji Chi