Golden Hammer(huang jin chui )

Golden Hammer

Introduction:

"I like this dish at the first sight when I see it at the wizard of Oz's home. It has a lovely appearance and a nice name - golden hammer. The root of chicken wings is shaped like a small hammer, pickled and tasted, and then fried in a small fire. It's crisp in a big fire, full of gravy and crisp skin. When my daughter makes it for children's birthday dinner, she really praises it, which is very popular among children, It's a very simple and face earning banquet dish. "

Production steps:

Step 1: wash the chicken wing root, control the moisture, and put it on the chopping board.

Step 2: use a knife to cut a circle at the thin head of the chicken wing root to cut off the fascia.

Step 3: push the chicken along the bone with a knife to the top of the wing root.

Step 4: expose the bone and shape the meat into a round meat hammer.

The fifth step: ginger and garlic chopped together with cooking wine, soy sauce, soy sauce, oyster sauce, sesame oil, sugar, salt, put together into a small bowl to become pickle.

Step 6: put the prepared wing root in the marinade one by one and cover it with sauce.

Step 7: do everything in turn, put it in the fresh box and refrigerate for one night.

Step 8: prepare three small bowls: common flour, egg liquid and bread bran.

Step 9: dip the pickled wing root with a layer of flour.

Step 10: dip in another layer of egg.

Step 11: finally wrap a layer of bread bran.

Step 12: make all the wings

Step 13: add oil in a small pot. When the oil temperature is 50% hot, fry the root of the wing in a low heat.

Step 14: about 2-3 minutes later, blow up the fire again.

Step 15: put the fried wing root on the oil absorption paper to absorb the excess oil, and wrap it on the bone of the wing root with tin foil before going to the table.

Materials required:

Chicken wing root: appropriate amount

Ordinary flour: appropriate amount

Eggs: right amount

Bread bran: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Sesame oil: right amount

Sugar: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Note: 1, fried food with a small and deep pot will be more fuel-efficient. 2. When frying chicken wings, don't make a big fire. First, fry them with a small fire at a low temperature, and then use the big fire to force out the oil. The color is beautiful and not greasy. 3. When the oil is hot, the residue will be filtered. When the oil is cold, it will become sticky. The filtered oil can be reused.

Production difficulty: ordinary

Technology: deep fried

Production time: one day

Taste: spiced

Chinese PinYin : Huang Jin Chui