Crispy Chicken Wing Root
1.
First prepare the materials and classify them.
2.
Cut the green onion, garlic and ginger, smash and mince. stand-by.
3.
Clean the roots of the chicken wings and dry them with kitchen paper. Add salt, five-spice powder, pepper, chili powder, and vine pepper oil separately, stir and massage, so that the roots of the wings absorb the flavor evenly.
4.
Boil the pot and drain the oil. To eat at home, you can put less oil for your health, and just half-submerge the roots of the wings. Wait for Yuwen's height to emit a little smoke and then turn to a low fire.
5.
At this time, put the marinated wing roots into the corn flour and knead gently, let the corn flour absorb the excess gouache, and then put it into the bread crumbs. I will knead slightly to evenly apply the bread crumbs to the wings. Root.
6.
Remember that the wing roots are powder-coated one by one, wrap one by one, just put one in the pot, don't put it together after wrapping. Deep fry on low heat, preferably turning over every four minutes. Fifteen to twenty minutes
7.
After being fried, stand it on a plate and drain the oil. Or you can put a piece of kitchen paper to quickly absorb the oil to keep the surface of the wing roots crisp and crisp. At this time, you can also eat it. If you want a special flavor, you can see the follow-up.
8.
Put the prepared green onions, ginger, garlic together with pepper, chili powder, five-spice powder, rattan pepper oil, salt, chicken essence, etc., add a little sugar, or add some balsamic vinegar. Then use the hot oil in the pot and pour a little (about one tablespoon) on top. Suddenly the fragrance overflowed.
9.
Put the fried wing roots in, stir evenly, you can enjoy the deliciousness
Tips:
When the wing roots are fried, I would rather fry them longer to ensure that the food is clean.
