Crispy Chicken Wings(xiang su ji chi )

Crispy Chicken Wings

Introduction:

"There is a famous dish in Shandong cuisine called" fragrant crisp chicken ", but a whole chicken can be cooked at home in large quantity and is not easy to make. In order to be more suitable for home practice, I changed "crispy chicken" to "Crispy Chicken Wings", which has crispy taste, salty and fresh taste, and the most important thing is that it is very convenient to make. "

Production steps:

Step 1: after subtracting a small piece of fat from chilled chicken wings, soak in water for 30 minutes, soak in bloody water and wash

Step 2: wipe the chicken wings with kitchen paper towel, add all seasonings and marinate for 3 hours

Step 3: put the marinated chicken wings together with the marinated sauce on the plate, cover the plate with a piece of tin foil and wrap them. Use chopsticks to make holes in the tin paper for ventilation

Step 4: put it into the steamer, boil the water and steam for about 30 minutes, then take it out to cool off

Step 5: put the oil in the pan. After the oil is heated, put the skin of the chicken wings facing down into the pan

Step 6: fry the chicken skin until golden, then turn it over. Both sides are golden.

Materials required:

Chicken Wings: two Jin

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Sugar: 1 tablespoon

Salt: right amount

Chinese prickly ash: 10

Large material: 1 slice

Fennel: 15 pieces

Fragrant leaves: 2 pieces

Onion: 4 segments

Ginger: 4 tablets

Precautions: 1. Marinate chicken wings for a long time, so that they taste better. 2. When steaming, put the chicken wings into the plate together with the juice. 3. After the chicken wings are thoroughly cooled, fry them in oil, or they are easy to splash oil. 4. When frying chicken wings, don't use too much heat, or the chicken skin won't be crisp

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: spiced

Chinese PinYin : Xiang Su Ji Chi