Fried chicken wings

Fried chicken wings

Introduction:

Production steps:

Step 1: put Shannai, star anise, garlic, Zanthoxylum noodles in a bowl and prepare. Put the oil in the pan and heat it to nine layers. Pour the oil into the prepared seasoning bowl. Wait for cooling. (smash and dice garlic)

Step 2: cut the back of the chicken wings twice (raw chicken wings, do not use water to blanch, start the pot, put the plate) or poke small eyes. In order to taste. Put the remaining seasonings in a bowl (wheat flour, rice flour, Zanthoxylum flour, cumin flour, salt, monosodium glutamate, a little vegetable oil, zanthoxylum oil). Mix well with chicken wings. Cool the chili oil noodles and pour in. Marinate for about one day (I forgot about it after marinate, and marinate for two days as a result.)

Step 3: put oil in the pan, heat to 60% heat, pour in the marinated chicken wings, deep fry until golden yellow, cooked.

Step 4: start the pot, taste first and then put salt, because the salted one will be salty. Then swing the plate.

Materials required:

Chicken Wings: 500g

Wheat flour: 2 teaspoons

Cumin powder: 1g

Chili noodles: 2G

Pepper noodles: 1g

Zanthoxylum oil: 5ml

Cooked vegetable oil: 500ml

White pepper: 0.5g

Rice noodles: 1 teaspoon

Salt: right amount

MSG: right amount

Star anise: right amount

Sannai: right amount

Garlic: 4

Note: 1, because it is pickled, so before the pot, taste, and then put salt, so as to avoid salty.

Production difficulty: unknown

Technology: deep fried

Production time: several days

Taste: medium spicy