(xiang su pi jiu chi gen )

Crispy beer wing root

Introduction:

"I always like the combination of beer and chicken, fried or stewed. I feel that the taste of beer will penetrate into the meat. The chicken is not only softer and tender, but also has a light malt smell of beer. Even if it is common, it will add some color to the chicken."

Production steps:

Step 1: deal with the residual hairs on the root epidermis of chicken wings, clean them and set them aside.

Step 2: peel the skin at the root of the bone with a knife, push the meat and skin down along the bone, and make it look like a small meat hammer.

Step 3: slice onion and ginger for use.

Step 4: put the chicken wing root into a clean container, add onion and ginger slices, pepper, star anise and fragrant leaves.

Step 5: pour in the beer without chicken wings.

Step 6: put the chicken into the steamer, bring to a boil over high heat, steam over medium heat for 10 minutes.

Step 7: prepare a small bowl and pour the fried powder into the bowl.

Step 8: take out the wing root in the beer and drain the water.

Step 9: put some oil into the small milk pan and heat it.

Step 10: evenly coat the surface of wing root with fried powder for use.

Step 11: when the oil temperature is 70%, put in the wing root and deep fry it over medium heat until both sides are golden.

Step 12: Crispy Golden, super delicious!

Materials required:

Chicken wing root: appropriate amount

Beer: moderate

Scallion: right amount

Ginger: right amount

Fragrant leaves: appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Fried powder: appropriate amount

Note: 1, the root of the wings processed into the shape of meat hammer, one is for the convenience of holding, the other is to feel good-looking, if you feel troublesome, fried directly. 2. Because the chicken is already cooked, it doesn't need to be fried for too long, so as to avoid the meat becoming firewood and affecting the taste.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Xiang Su Pi Jiu Chi Gen