Spicy chicken wings in dry pot

Spicy chicken wings in dry pot

Introduction:

Production steps:

Step 1: wash the chicken wings and cut a few layers on the surface with a knife. Put cooking wine, salt, scallion, ginger and marinate for 30 minutes.

Step 2: take out the scallion and ginger slices, then sprinkle with a thin layer of dry flour, grasp well, pay attention to only a little flour.

Step 3: heat the frying pan and add more oil to cover the chicken wings. When the oil is 80% hot, put the chicken wings in and fry them. When you see that the surface changes color, turn on a low heat and cover the pan. Simmer for about 2-3 minutes. Then turn on the cover and fry them in a high heat.

Step 4: take the fried chicken wings out of the pot.

Step 5: leave a little oil in the frying pan and heat it to 50%. Add dried pepper, Chinese prickly ash, scallion and garlic slices to make it smell.

Step 6: put in the chicken wings, stir fry well, and take out the pot.

Materials required:

Wing root: 4

Dried shredded chili: 50g

Zanthoxylum: 30g

Scallion: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Flour: right amount

Salt: right amount

Cooking wine: moderate

Note: when frying chicken wings, first open the medium heat, put the chicken wings in the deep fry, see the surface discoloration, open the small fire, cover the pot, stew for 2-3 minutes, then open the pot cover and deep fry with high heat, so that the color will be applied immediately, and the skin will be very crisp, once the color is applied, immediately take out the oil, slow action, the chicken will lose water and become dry.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy