Chicken wings in taro bag(yu nai kou dai ji chi )

Chicken wings in taro bag

Introduction:

Production steps:

Step 1: prepare materials

Step 2: remove the bone from the chicken wings (cut off both ends and take out the bone)

Step 3: soak chicken wings in bleeding water

Step 4: peel the taro and cut the onion and ginger

Step 5: marinate chicken wings with salt, soy sauce, five spice powder, sesame oil, pepper powder and lake powder

Step 6: after marinating, slice the taro into the chicken wing pocket

Step 7: fry both sides of chicken wings in hot oil pan until golden yellow

Step 8: add onion and ginger, cooking wine, soy sauce, and simmer in water

Step 9: until all the ingredients are cooked and rotten, pour the soup of pickled chicken wings into the pot and let it dry

Step 10: install the plate

Materials required:

Chicken Wings: moderate

Taro: right amount

Onion and ginger: right amount

Salt: right amount

Soy sauce: moderate

Five spice powder: appropriate amount

Pepper: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Starch: appropriate amount

Note: 1, water stew system, remember to turn the low heat after boiling! 2. The final addition of starch soup not only has the function of collecting juice, but also makes the dish bright.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yu Nai Kou Dai Ji Chi