Ginger onions fried chicken wings
By VicentaLakin
It's an ordinary home food, no secret, no real. The demanding, honest, so-called fine masters, just slip past the sticker. It's just a fragrance home dish. Don't tell me what to add. I like it when you do it. The cuisine of the ginger onions is particularly delicious, and the onion pen expands the material and adds red onions to the flavor of the cuisine。
Recipe Recommendations
- chicken wings 7 blocks
- chicken wing tip 7 blocks
- ginger 8 pieces
- cinnamon
- Medium red onion of 2
- onion 1/2
- scallion 2 trees
- soy sauce 1 tablespoon
- soy sauce paste 1/2 tablespoon
- oyster sauce 1/2 tablespoon
- white sugar 1/2 teaspoon
- pepper 1/3 teaspoon
- carboline 1/2 tablespoon
- liquor 1 tablespoon
- vegetable oil 1 tablespoon
- refined salt 1/2 tablespoon
Steps for Ginger onions fried chicken wings
1
When the chicken wings are warmed up, they bubble for about 20 minutes with salt water, and they are cut in the middle in two。
2
Put chicken wings in a bowl, with a large spoon, a large one-two spoon with soy sauce, a large one-two spoon with custard oil, a small one-two spoon with sugar, a small three-thirds spoon with pepper powder, a large one-two spoon with fragrances, a large spoon with white wine, an equal pick-up with vegetable oil or a large spoon with raw oil, and a flat pick-up, 30 minutes in silence or a box in which the fridge is kept overnight。
3
Preparing for complementarys, ginger slices, red onion heads, onion grass, onion slices, cinnamon slices, cinnamon petals。
4
The pot, the fire, the hot pot pours the material ready for step three, and it smells good。
5
Falling into the wings, pouring into the fire for a few minutes, adding about two spoons of fresh water, a few more。
6
Cover the pan, change the fire, for about 10 minutes。
7
Time's up to cover, flavour。
8
It's a fire, it's dry, it's hot. Come on, Enjoy!Ginger onions fried chicken wings Make Tips
One, with red onions on the onion, is indeed full of onions; two, when the dish is baked, it's basically rinsed in, and when it's made, it doesn't have to have too many sauces, but it's simple enough to fill it; three, at the end of the day, it's best to dry the tarcrete, with some patience; and four, with spoons, spoons and cups for any food such as cooking, baking, etc., it's used internationally, not the spoons and cups that we usually use to make and keep the food at home or in restaurants。