Fry wings
By VicentaLakin
I like chicken wings, they're young, they're smooth and fast, and today I recommend a fast-fry-fry-fry-fry with vegetables. Within the same time frame, a nutritious, eye-friendly and tasteful dish is ready, especially for the anxious, lazy。
Recipe Recommendations
- chicken wings of 8
- green pepper one
- red pepper one
- Jiang 1 large piece
- green onions 1 segment
- oil a little
- cooking wine a little
- hot water half a cup
- soy sauce a little
- soy sauce a little
- salt a little
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Fry wings
1
Materials are ready: chicken wings, peppers, chili, onions, ginger, clean, if it tastes better。
2
The chicken wings are cut in half; the knife must be steady to prevent the creation of bones。
3
Slash in half, slicing in slices。
4
Paprika goes to seed, cuts a little bigger roller。
5
A little oil, a little oil, a little onions and a little onions, some ginger chips, a little wine, and a little flamingo into a little drum, and a little yellow on the side。
6
Half a glass of hot water, covered with a lid, with a small fire lid for three to five minutes; it can also be repeated with a small amount of shower until the chicken wings are ripe。
7
A proper amount of soy sauce, raw smoke, salt, and then a few days of scrambling into the paprika, evenly mixed out。
8
Fry wings, simple, smelly, awesomeFry wings Make Tips
1. The amount of all materials is adjusted to the amount of food consumed; 2 or the chicken wings are cut in half, which makes the face more odourable and is cooked faster than the whole chicken wing; 3 or the ginger is more in use, which is more fragrance if it tastes like a ginger; 4 or, if the oil is large enough, without half a glass of water, it can be cooked directly; and if the oil is small and dry, half a glass of water 3 to 5 minutes can be used to make the wings taste soft, or a few drops of water can be turned over; 5 or the green peppers have the effect of coloring and adding a variety of nutrients and dietary fibres, which are not suitable for long-term cooking, and can also be replaced by green peppers and garlic, which are more intense。