Sweet and Sour Lime Chicken Wings--sweet and Sour Delicacy
1.
Clean the chicken wings and soak up the water. Make a deep cut between the two bones on the back of the wing, and also cut two cuts on the thick fleshy part of the back of the wing to make it easy to taste and cook;
2.
Put the chicken wings into a large bowl, add 1/4 tsp salt, 1/4 tsp pepper, 1 tsp brandy, 1/2 tbsp cornstarch, grab it evenly, let stand for 30 minutes or more, if it can be overnight better;
3.
Fry the chicken wings until they are just cooked and let them sit for about 15 minutes;
4.
Raise the fire to increase the oil temperature, and return to the bomb until golden yellow for use;
5.
Squeeze the juice from the fresh lemon, and shred the lemon zest;
6.
In a small bowl, add 1+1/2 tablespoons of fresh lemon juice, 2 tablespoons of sugar, 4 tablespoons of water, 1/2 tablespoons of cornstarch, and 1 handful of lemon zest. Stir well;
7.
Stir a few times before pouring the juice into the pot and boil, stir while heating, until large bubbles are formed, immediately turn off the heat;
8.
Pour it on the fried chicken wings, or pour all the chicken wings into the juice and coat them evenly, Enjoy.
Tips:
1. Lemon juice may be higher than some acetic acid, so add more sugar when mixing bowl juice.
2. If you want the gorgon juice to be transparent or thicker, add cornstarch to the gorgon juice to make it clearer and have a better consistency.
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