There are many chicken wings sold on the market, including wings, roots and tips. There are also many ways to make chicken wings. They can be roasted, fried, steamed or roasted, but I still feel that they are delicious. Burn it, it seems that the aroma is not enough. Fry and roast, but it is too dry and easy to get angry. Steaming, the water collapses and it doesn't taste good.
Today, I am making a chicken wing that is fried first and then stir-fried. This is also my private dish. I use the chicken wing roots, marinate it first, and then fry it. When frying, I use Sichuan-style spicy stir-frying method, and add it with onions and colorful peppers, so it is called "Onion and Black Pepper Spicy Wings". The specific practices are as follows;
Spicy fin with onion and black pepper
Recipe Recommendations
- chicken wings 500 grams
- ginger slices 10 grams
- dried chili of 4
- red pepper 100 grams
- green pepper 100 grams
- onion 100 grams
- eggs 1 piece
- starch appropriate amount
- soy sauce 5 grams
- yellow wine 15 grams
- salt a little
- pepper 10 capsules
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Spicy fin with onion and black pepper
1
Cut green peppers and red peppers into slices, and cut onions into slices.
2
Slice ginger, garlic, and dried peppers into sections for later use.
3
Use a knife to circle the top of the knuckles of the chicken wing root to cut the tendons, and then use your hand to push out the middle bone to expose the bone stick.
4
Put the sorted fin roots into a pot, add the pepper and onion and ginger.
5
Season with rice wine, salt, and soy sauce and mix well, marinate for 30 minutes.
6
Knock an egg into a bowl, add two tablespoons of starch and grasp well.
7
Pick up the onions and ginger from the marinated fin roots, decanter the excess water, pour the egg paste into it, and grasp the fin roots evenly with your hands.
8
Heat the frying spoon on fire, add appropriate amount of cooking oil, and cook over medium heat until 60% heat. Put the wings wrapped in egg paste into the oil pan one by one, and fry until they are cooked.
9
Then heat the oil to 70% heat, add the wings again and fry them again. Fry the wings until they are crispy and golden and fish out for later use.
10
To blend the bowl and thicken, first pour a proper amount of balsamic vinegar into the bowl, add soy sauce, rice wine, salt, pepper powder, chicken powder, and a little water starch in turn, and finally add a proper amount of water and mix well.
11
Heat the frying spoon on fire, add a few fried pepper grains at the bottom, then add in dried fermented bean sauce and stir until fragrant. After stir-fry the fermented bean sauce, add in dried peppers, ginger slices and garlic slices and stir until fragrant.
12
Finally add onions and colored peppers and stir-fry.
13
Stir fry onions and colored peppers until raw, pour into a blended bowl, stir fry several times.
14
Stir well and add in the fried fin roots, add in the fin roots, and stir fry for two or three minutes.
15
After stir-frying for two or three minutes, you can take out of the pot and serve on the table.Spicy fin with onion and black pepper Make Tips
Characteristics of this dish: beautiful color, rich aroma, golden chicken wings, crispy on the outside and tender on the inside, delicious black bean flavor, salty, fresh, and slightly spicy. Tips: 1. Since this dish is stir-fried in large chunks, it is best to cut all side ingredients into chunks. 2. You can use either wing drumettes or wingettes. When exposing the bone in drumettes, use a sharp knife to cut the skin and tendon at the end of the bone first; this makes it easy to turn the meat inside out to reveal the bone. If using wingettes, turn the meat over and remove one small bone, leaving only the large bone. The purpose of keeping the bone is mainly to avoid the hassle of gnawing, to make it easy to pick up with chopsticks, and for better presentation. 3. When frying the wings, cook them through initially. Then, for the second frying, fry until crispy with a golden skin. All fried foods require a second frying to achieve better texture and color. 4. Use a small amount of cornstarch water in the sauce, just enough to coat the dish. If the starch amount is too high and too thick, or if there is too much soup causing pooling after stir-frying, it will not look good. Big Ladle's private dish "Onion Black Bean Pepper Spicy Wings" is done. It tastes great, provided for your reference!