1. Thaw the chicken wings in salt water for about 10 minutes, then use kitchen paper to absorb the moisture.
2. In the thickest part of the back of the chicken wing root, make a knife along the bone to make it easier to cook and taste.
3. Set a bowl, add chicken wing roots, first add 2/3 tsp lemon salt, 1 tsp fragrant powder, 1/4 tsp pepper, 1 tbsp brandy, and then add 1 tbsp corn starch. Grasp even more.
4. Then put it in 50% hot oil for warm fry, which means that the hand feels hot near the surface of the oil, and fry until it is light yellow and basically cooked. Let it stand for about 10 minutes, and the remaining water seeps out.
5. Then raise the oil temperature and fry it to a deeper golden color, and remove the oil.
Tips:Re-fried meat is to fry the moisture and make the skin more crispy.
