Mongol chicken wings
By VicentaLakin
Sometimes we go to the Chinese Buffet restaurant, we meet with other people for Mongol beef, and one time with a friend from the United States, and she does. I try, and it feels good to see Walmart sells Mongolian juice, buys a bottle, doesn't have beef, makes chicken wings, it's good, the leader can accept it。
Recipe Recommendations
- chicken wings 10 yuan
- refined salt 1/4 teaspoon
- pepper 1/3 teaspoon
- soy sauce 1 tablespoon
- Mongolian juice 2 tablespoons
- corn starch 1/2t of
- sesame oil 1 tsp
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Mongol chicken wings
1
Scratch the back of the wings of the chicken so deep that it tastes familiar and odoury, a bowl with one quarter of salt, a third of pepper powder, and a scratch
2
Open the pot and blow it to gold
3
One bowl, two large spoons of Mongolian juice, one large spoon of corn starch, one small spoon of soy sauce, one third of fresh water, and a smooth mix of bowl juice
4
(a) Opens the pot, pours it into a bowl of juice, mixes it with a spoon or a spoon, and burns it up to a big bubble
5
Pour in the wings, flip over, and fill the juice with chicken wings。Mongol chicken wings Make Tips
Chicken wings blow up first, it's more juicy, and the color is attractive。