Dry-fired Phoenix Wings

Published Jul 1, 2020 at 17:37pm ET

Nutrition index: Chicken is a treasure all over the body, tender chicken is more nutritious than old chicken, and so is chicken wings. Young chicken wings are rich in protein, vitamins and minerals, tenderer meat, and contain very few elastic connective tissues. Most of them are water-soluble collagen connective tissues. They can be decomposed into soluble colloidal proteins at temperatures less than 100 degrees C, which are more easily absorbed by human body.

Food Material List

1 Chicken midwing 250g
2 Ground Pork 50g
3 bean sprouts 50g

Operational steps

1 Peel and seed pickled pepper, cut into 5 cm long segments; wash onion white, also cut into 5 cm long segments; cut ginger into rice granules.
2 Wash the chicken wings and pour them into a boiling water pot until they are broken.
3 Colour the chicken wings with sugar while they are hot.
4 Heat the frying pan until 50% hot, add chicken wings, deep-fry until the color is red and drain the oil.
5 Leave a little oil in the pot, add the pork and pork and stir fry the seeds, add salt, soy sauce, cooking wine, stir fry until the meat is crispy, scoop it up and put it in the bowl.
6 Wash the frying pan, burn oil to 50% heat, add scallion, pickled pepper and ginger rice, stir-fry with fresh soup, chicken wings and meat grains, add salt, soy sauce, pepper, spicy wine, sugar tone and taste, change to medium and small heat to sauce and strong meat, add monosodium glutamate, pour in sesame oil, then dry the juice, and toss the pan into a dish.

Tips

1. Chicken wings must be colored while they are hot, otherwise the sugar color will not be easily applied. Because chicken wings are hot just after they are out of the pot, as time goes on, chicken will "sweat (water and gas into chicken)" become cold, so you should take advantage of the sweat when the chicken sweats.
2. The time of frying chicken wings should not be too long, in order to dry the surface of water and air, in order to avoid dark and old color.
3. When broiling chicken wings, first boil them in a big fire, then burn them slowly in a medium fire, so as to melt the fragrance of sprouts and pickled peppers into the chicken wings.

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