Geleshan spicy diced wings(ge le shan la zi chi ding )

Geleshan spicy diced wings

Introduction:

"Cut the chicken wings into two pieces and fry them in the way of Geleshan spicy chicken. It's hot and spicy, and the dry flavor is attractive!"

Production steps:

Step 1: wash the chicken wings and cut them in half, then dry them with kitchen paper;

Step 2: add 1 / 2 tsp of salt, 1 / 2 tsp of chicken essence, 1 tsp of cooking wine, 1 tsp of soy sauce and 1 tsp of dry starch, stir well until starchy, marinate for more than 10 minutes;

Step 3: dry red pepper scrub clean, fried into small sections;

Step 4: slice garlic, shred ginger, and set aside pepper;

Step 5: heat up the frying pan, add proper amount of cooking oil, when it is 60% hot, put it into the wings, turn to medium heat, and fry for 5 to 8 minutes until the skin is dry and scorched, brown red;

Step 6: remove and drain the oil;

Step 7: leave the bottom oil in the pot, stir fry the spicy pepper, add shredded ginger and garlic, stir fry the flavor;

Step 8: add the hot pepper section, continue the low heat, and stir fry slowly until the hot pepper section turns dark jujube red;

Step 9: add a few drops of sesame oil and stir fry evenly;

Step 10: add the chicken and continue to stir fry over low heat;

Step 11: add 1 / 2 tsp salt, 1 / 4 tsp chicken essence and 1 tsp sugar, stir well;

Step 12: Sprinkle proper amount of cooked sesame, stir fry evenly, and then remove from the pot.

Materials required:

In Chicken Wings: About 450g

Salt: 1 / 2 teaspoon 1 / 2 teaspoon

Chicken essence: 1 / 2 tsp, 1 / 4 tsp

Cooking wine: 1 teaspoon

Soy sauce: 1 teaspoon

Dry starch: 1 teaspoon

Ginger: 5g

Garlic: 6g

Dry red pepper: 30g

Pepper: 3G

Sesame oil: a few drops

Sugar: 1 teaspoon

Cooked sesame: right amount

Edible oil: right amount

Note: 1. When frying chicken, use medium high oil temperature, medium high fire, and deep fry it into dry coke or outer coke and inner tenderness according to your own taste - if you like dry coke, deep fry it once and more for a while; if you like outer coke and inner tenderness, you can deep fry it twice, the first time in medium oil temperature, and the second time in high oil temperature; 2. When cooking chicken, because there is little water in dry pepper, hemp pepper and fried chicken 3. The degree of spiciness not only depends on the quantity of pepper, but also depends on the degree of stir frying. The spiciness and fragrance will come out only when the dry pepper turns to jujube red. 4. Finally, add some cooked sesame to make the taste more fragrant.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ge Le Shan La Zi Chi Ding