Pan-fried Phoenix Wings with Hundred Flowers
By MontanaBogan
Ingredients: coriander,chicken wings,egg white,cornflour,wine
Recipe Recommendations
- chicken wings 15 rats
- egg white appropriate amount
- cornflour appropriate amount
- wine appropriate amount
- coriander appropriate amount
Steps for Pan-fried Phoenix Wings with Hundred Flowers
1
Cut the two thin bones in the chicken wings at both ends from the opposite side, then cut them along the thin bones with the tip of the knife, take out the bones (but the tips of the wings do not have to be cut off), mix well and marinate them all with appropriate amount of salt, wine, and pepper for about 20 minutes.2
Crush all the shrimps with a knife surface, and then carefully chop them into extremely rotten shrimp paste. In a large bowl, add fat pork, appropriate amount of salt, egg white, and onion and ginger water (1 strip of onion, 2 slices of ginger and add appropriate amount of water to soak for a while). Mix well (stir in the same direction) until they are sticky, then add cornflour and continue to mix well.3
Place the marinated chicken wings on a plate (skin down), sprinkle a little dry cornflour on top, then place 1 tablespoon of the second shrimp sauce on top, dip your fingers in water to wipe it off, make it into a hemispherical shape, place 1 small piece of coriander and a little black sesame seeds on each shrimp ball as decoration.4
Heat the frying oil in the pan, lay down the prepared chicken wings one by one, and fry them over low heat (the side with the shrimp filling faces down). After about 2 minutes, turn over on one side and fry for another minute.5
Shred the kale leaves and fry them in oil for 10 seconds, remove them, drain and spread them on a plate, and arrange the fried chicken dumplings on top. Dip it into pepper salt or ketchup when serving.