Roasted shark's fin with Curry(ka li kao chi gen )

Roasted shark's fin with Curry

Introduction:

"Delicacy is really a delicious food that tastes both curry and Kwai. Just a few simple steps, zero cooking operation

Production steps:

Step 1: clean the chicken wing root, control the moisture, and poke the hole with toothpick or fork. Prepare chopped onion, ginger and curry.

Step 2: put curry in a basin and add appropriate amount of water.

Step 3: add proper amount of soy sauce and yellow rice wine to turn curry, stir well.

Step 4: add chopped ginger and onion.

Step 5: put the chicken wings into the basin in turn, make each chicken wing covered with curry sauce and marinate for more than two hours. In the middle of the way, you can take disposable gloves to grasp and pinch the chicken wings, so as to taste better.

Step 6: lay tin foil on the baking tray, brush oil properly to prevent sticking, and preheat the oven for 200 degrees. Put the chicken wings on the baking plate.

Step 7: put in the preheated oven and bake for about 20 minutes.

Step 8: take out, brush a layer of marinated chicken wings sauce, turn over and brush again. Keep baking for about 15 minutes. The chicken wings are completely cooked and the skin is slightly burnt.

Step 9: roasted chicken wings.

Materials required:

Chicken wing heel: 10

Shredded ginger: right amount

Chopped onion: right amount

Yellow rice wine: right amount

Soy sauce: moderate

Block curry: 2

Precautions: 1. Marinate chicken wing root for at least 2 hours before it tastes good. Brush seasoning juice on the inside. If the curing time is longer, it can not be brushed. 2. Baked food, marinated with mixed seasoning, is saltier than usual cooking. 3. Chicken wing root with small holes is more convenient to taste when the curing time is short.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Ka Li Kao Chi Gen