Cumin chicken wings(zi ran ji chi )

Cumin chicken wings

Introduction:

"It's much better than barbecue. Don't miss it if you like chicken wings."

Production steps:

Step 1: Materials

Step 2: cut the thick part of chicken wings with a knife to make it taste more uniform and easier to cook

Step 3: put chicken wings in the bowl, add the cut onion: 50g, ginger: 5g, garlic: 10g; cooking wine: 3G, salt: 5g, oyster sauce: 5g, soy sauce: 5, chicken powder: 3G, soy sauce: 3G, sugar: 3G, sesame oil: 3G, soy sauce: 3G.

Step 4: put the gloves in the refrigerator for 90 minutes.

Step 5: open a hot pot and add 500ml of oil. When it is 50% hot, put the pickled chicken wings into the pot and fry them over low heat until the skin is golden. Remove and control the oil.

Step 6: quickly add 80% heat of the oil to the chicken wings to return the oil (pour the hot oil on the surface of the chicken wings to make the skin of the chicken wings more crispy, which is the key step of the chicken wings)

Step 7: Sprinkle with 10g cumin powder, scallion, and put on a plate

Materials required:

Chicken Wings: 400g

Scallion: 50g

Ginger: 5g

Garlic: 10g

Cumin: 10g

Cooking wine: 3G

Salt: 5g

Oyster sauce: 5g

Soy sauce: 5g

Chicken powder: 3G

Veteran: 3G

Sugar: 3G

Sesame oil: 3G

Raw powder: 3G

Note: when frying, you should be careful of oil splashing on your hands. From time to time, use a spatula to check whether it is golden. Avoid pasting the bottom. The oil temperature should not be too high.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: cumin

Chinese PinYin : Zi Ran Ji Chi