Salt Baked Chicken Wings
1.
Wash the chicken wings and dry them with kitchen paper, put them in a bowl, and marinate with 3 slices of rice wine and ginger for 15 minutes.
2.
Add snowflake salt to the pot, break up the star anise, stir fry, add the pepper and fry it to make a marinade.
3.
The marinated chicken wings are dried to control the moisture. Spread the fried marinade, rub the salt into the chicken wings, and dip with turmeric powder.
4.
Knead the turmeric powder, put the chicken wings in a container, cover with plastic wrap and store in the refrigerator for more than 8 hours.
5.
Wash the shallots, 5 slices of ginger, and spread on the bottom of the pressure cooker.
6.
Shake off the marinated chicken wings and chopped star anise, and put them into the pot.
7.
Choose "chicken/duck" as the cooking method, screw on the lid of the pot, press 20, press the "start" button to start cooking, and it will take 20 minutes.
8.
Pick out the chicken wings, serve on a plate, mix with coriander, and nibble.
Tips:
1. The meat in the chicken wings is relatively fresh and tender, which is very suitable as a raw material for baking.
2. Turmeric powder is made by grinding the dried rhizomes of the plant turmeric. It can be used as a seasoning or coloring agent with a slightly spicy taste.
3. The chicken wings are marinated in marinade for more than 8 hours, and the flavor is better.
4. Use scallions and ginger as auxiliary ingredients for dry bake, which can better enhance the taste of bacon.
5. The pressure for baking with the pressure cooker does not need to be too high, just set it to 20, and the time should not be too long.
6. Take out the chicken wings, the gelatin of the chicken skin left on the bottom of the pot is also very good, but it is slightly salty and can be used as a soup to add water to neutralize.
