Chicken Wings with Scallion Flavor--home-cooked Dishes
1.
Thaw the chicken wings in a container and put 1 teaspoon of refined salt in cold water, soak the chicken wings for 10 minutes, pick up, and divide the chicken wings into the wing root, middle wing and wing tip. Make a few strokes on the back of the wing root to the bone, use a knife Make a knife between the two bones on the back of the middle wing but do not cut the skin on the front. Use kitchen paper to soak up the water and put it in a large bowl for seasoning;
2.
Shred the shallots and put them on the chicken wings. First add 1/3 tsp salt, 1/3 tsp pepper, 1 tbsp brandy, then add 1 tbsp cornstarch after picking it evenly, so that it can be locked during frying. After the water is evenly grasped, add 1 tablespoon of self-fried chive oil, and grasp evenly;
3.
Put the chicken wings in a compact box in the refrigerator and cook at night;
4.
Cut 2 shallots into pieces, separate the white and green shallots into pieces, put the shallots and white onions into the pot, pour the shallot oil, half-fried and half-fried the amount;
5.
Turn on medium high heat and add chicken wings;
6.
Be patient and fry until the chicken wings are golden brown on both sides, sprinkle with green onion, and enjoy. Enjoy!
Tips:
1. Using red onion to make dishes is particularly fragrant, the flavor of onion is indispensable;
2. Adjust the flavor of the chicken wings when they are marinated;
3. When you have free time, you can fry some shallot oil with chives and red shallots for later use. It is very fragrant for cooking and noodles.
