Golden Hammer
1.
Soak the roots of chicken wings in clean water for three hours to remove blood and then drain the water.
2.
Use a knife to cut a circle of broken tendons along the thin head, and push the chicken along the bone to the bottom of the wing.
3.
The bones are exposed, and it is slightly reshaped, like a small meat hammer.
4.
Do this for all the wing roots.
5.
Add green onion, ginger slices, cooking wine, soy sauce, salt, sugar to taste, cover with plastic wrap and refrigerate for more than three hours to taste.
6.
Prepare egg liquid, starch, and bread crumbs.
7.
Take out the marinated wing roots, first coat a layer of starch, then dip a layer of egg liquid, and finally coat with breadcrumbs. All are done and put on the plate.
8.
Put the wing roots in the oil pan until the fifth or sixth layer is hot, and slowly fry them on a low fire. About three or four minutes, the fire will explode and the color will be golden.
9.
The roots of the fried chicken wings are put on absorbent paper to absorb the excess oil, and the exposed bones are wrapped in foil, which is beautiful and convenient to eat.
Tips:
1. When frying food, it is generally cooked with low fire and low temperature, and then used high fire and high temperature to color.
2. After the chicken wing roots are put in the seasoning, it is best to keep them in the refrigerator overnight for better taste.
