Spicy wings of the mountain
By VicentaLakin
Cut the wings of the chickens in two, and cook them in the way of a chili chicken in the mountain
Recipe Recommendations
- chicken wings 约450g
- salt
- chicken essence
- cooking wine 1 teaspoon
- soy sauce 1 teaspoon
- dry starch 1 teaspoon
- ginger 5g
- garlic 6G
- dried red pepper 30g
- the pepper 3g
- sesame oil few drops of
- sugar 1 teaspoon
- cooked sesame appropriate amount
- edible oil appropriate amount
Steps for Spicy wings of the mountain
1
The wings of the chicken are washed in half and the water is drained from kitchen paper
2
- 1/2 spoons of salt, 1/2 spoons of chicken concentrate, 1 spoons of wine, 1 spoon of soy sauce, 1 spoon of dry starch, to be held up to the slurry and made for more than 10 minutes
3
Dry Paprika scrubbing clean and fried to bits
4
Garlic slices, ginger slices, pepper spares
5
(b) Hot frying pans, with appropriate amounts of cooking oil, when burning to 60% of the heat, down into the wings, turn into fire, blow up for 5 to 8 minutes, make it dry and brown
6
(b) The extraction of leachate
7
(b) Save oil in the pot, little hot peppers, and then add ginger and garlic chips to the smell, and make the scent smell
8
(a) Down to the chili section, continuing the fire, slowly making it to the chili section red with date red
9
Dip a few drops of sesame oil, evenly covered
10
Go down to the chickens and go back to the fire
11
Add 1/2 spoons of salt, 1/4 spoons of chicken concentrate, 1 spoon of sugar, evenly set
12
I'll get a proper amount of cosmopolitan。Spicy wings of the mountain Make Tips
1. When frying the chicken, use medium-high oil temperature and medium-high heat. Fry until dry and crispy or crispy on the outside and tender on the inside according to your taste—if you like it dry and crispy, just fry it once for a longer time; if you like it crispy on the outside and tender on the inside, you can fry it twice: fry it through at medium temperature the first time, and fry it until crispy at high temperature the second time; 2. When stir-frying the chicken, because the dried chili peppers, Sichuan peppercorns, and fried chicken have very little moisture, use medium-low heat to avoid burning the ingredients; 3. The level of spiciness depends not only on the quantity of chili peppers, but also on how much they are stir-fried. Slowly stir-fry over low heat until the dried chili peppers turn a deep red color; only then will the spiciness and aroma be released; 4. Finally, add some roasted sesame seeds to make the flavor even more aromatic.