Spicy wings with onion and black pepper(yang cong chi jiao xiang la chi )

Spicy wings with onion and black pepper

Introduction:

"There are a lot of chicken wings on the market, including middle, root and tip. There are also many ways to cook chicken wings, which can be fried, steamed or roasted, but I think it's delicious. It's not fragrant enough. Fried and roasted, but also too dry, easy to fire. Steam, water collapse is not delicious. Today, I make a fried chicken wings, which is also my own private dish. I use chicken wings root. I marinate it first, then fry it. When I fry it, I use the Sichuan spicy frying method, with onion and color pepper, so it's called "spicy wings with onion and black pepper". The specific measures are as follows; "

Production steps:

Step 1: cut green pepper, red pepper and onion.

Step 2: ginger slices, garlic slices, dry pepper cut section standby.

Step 3: turn the top of the knuckle of the chicken wing root with a knife to cut off the tendon skin, and then push out the middle bone by hand to expose the bone stick.

Step 4: put the fin root in the basin, add pepper and onion ginger.

Step 5: mix with rice wine, salt and soy sauce, marinate for 30 minutes.

Step 6: knock an egg into a bowl, pour in two tablespoons of starch and stir well.

Step 7: pick out the scallion and ginger in the pickled wing root, decant the excess water, pour the egg paste into it, and grasp the wing root evenly by hand.

Step 8: heat up the frying spoon, add proper amount of cooking oil, and heat it with medium heat until 60%. Put the wings wrapped with egg paste into the oil pan one by one, deep fry them until they are well done and take them out.

Step 9: then heat the oil to 70% of the heat, add the root of the wing and fry it again. Deep fry the root of the wing until it is crisp and golden. Take it out and set aside.

Step 10: stir in a bowl of soy sauce, rice wine, salt, pepper, chicken powder and a little water starch, then add some water and mix well.

Step 11: heat the frying spoon on the fire, put a little bottom fried pepper, and then add dried Douchi to stir fry until fragrant. After stir frying with Douchi, add dried pepper, ginger and garlic to stir fry until fragrant.

Step 12: add onion and pepper and stir fry.

Step 13: saute the onion and pepper until they are raw, pour in the mixing bowl and stir fry for several times.

Step 14: stir well, pour in the fried root, then stir fry for two or three minutes.

Step 15: stir fry for two or three minutes, then you can take it out of the pot and serve it on the code plate.

Materials required:

Chicken wing root: 500g

Marinade: scallion: right amount

Ginger slices: 10g

Garlic slice: 15g

Dried pepper: 4

Red pepper: 100g

Green pepper: 100g

Onion: 100g

Egg: 1

Starch: right amount

Marinade: Chinese prickly ash: 10 pieces

Soy sauce: 5g

Yellow rice wine: 15g

Salt: a little

Chinese prickly ash: 10

Seasoning: soy sauce: 15g

Seasoning: vinegar: 5g

Seasoning: chicken powder: 1g

Seasoning: Salt: 1g

Seasoning: chicken powder: 1g

Note: this dish features beautiful color, rich aroma, golden chicken wings, crispy outside and inside, fragrant black bean, salty, fresh and slightly spicy. Warm tips: 1. As this dish is fried in large pieces, it's better to cut all the side dishes into pieces. 2. This dish can use both the root of wing and the middle of wing. When you turn the root of wing out of the middle bone, you should use a sharp knife to cut off the tendon skin at the end of the bone, so that you can turn it over easily and show the middle bone. If you use wings, you can turn over the meat and remove a section of thin bone, leaving only a section of thick bone. The purpose of bone retention is mainly to reduce the trouble of bone gnawing, facilitate the use of chopsticks, and also to look good. 3. When frying the wings, you should fry them first, and then fry them again. The skin color is golden. All fried foods should be fried again, so that the taste and color will be better. 4. The water starch in the bowl should be put less, which can wrap the dishes. If the starch is too much and too viscous, or the soup is too much, the Wang soup will not be beautiful. This private dish "onion, soy sauce, pepper and spicy wings" with a large stir fry spoon is ready. It tastes very good, for your reference!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yang Cong Chi Jiao Xiang La Chi