Rose chicken wings
By VicentaLakin
Sunday, 14 September. Chongqing, Ging. It's time to go to work again tomorrow, and I'm going to continue with the two-week programme, with a lot of talk in the live booth every day. The rosy wings may be slightly different for everyone, either with garlic and wine, or with chicken wings made from rotting meat and milk. I've taken the practice of making chicken wings with wine, pouring a little milk, and making chicken wings with ginger paste. Because it's a better way to get rid of it, and the taste of the chicken wings is much richer。
Recipe Recommendations
- chicken wings appropriate amount
- Rose tofu appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salty and fresh
- burn
- a day
- simple
Steps for Rose chicken wings
1
The chicken wings are washed clean, and small holes are placed on the surface with toothpicks。
2
Scratch and a proper amount of milk and milk。
3
Excavated milk and emulsions with appropriate quantities of wine, placed on the wings of the chicken, and massaged with hands. (CHUCKLING)
4
Put chicken wings and emerald milk in a fresh bag and freeze in the fridge for 12-24 hours。
5
Take out the good chicken wings, spare the caviar, get a little bottom oil in the pot, and then get hot in the wings and fry the chicken skin。
6
An appropriate amount of fresh water has been released into the emulsion, and no chicken wings have been poured into the pot, and the fire has been lit and covered for 10-15 minutes。
7
The fire will do。