1. Soak the roots of chicken wings and rinse them repeatedly to remove blood water for later use. (You can use chicken wings and drumsticks)
2. Use two toothpicks to pierce it repeatedly, more dazzling.
3. Add appropriate amount of salt, cooking wine, green onion, ginger, chicken essence and fermented bean curd juice to marinate for at least two hours, preferably overnight.
4. Marinated chicken wings root
5. Prepare fried flour (sold in supermarkets)
6. Adjust the water paste according to the water ratio of 2:1 side.
7. Dip the marinated chicken wing roots in the water paste evenly
8. Remove the control and put it in the dry frying powder to stick evenly.
9. Then shake off the dry powder and put it back into the water paste to make it sticky
10. After cleaning, put it back into the dry fried powder to stick the powder, rub out fish scales with your hands and set aside
11. Add more oil to the pan, and fry the chicken wings when it is 70 minutes hot (the oil temperature should not be too low)
12. Deep-fried golden yellow fish out and set aside
13. Wait for the oil temperature to rise again, fry it again, and then remove the oil control.
14. Finished product, topped with tomato sauce
Tips:It must be fried twice to make it more crispy. Pay attention to the oil temperature, the oil temperature is too high and the inside is not cooked. If the oil temperature is too low, the batter will fall off easily.
