Accessories: egg 25g.

Seasoning: 5 g of dried tangerine peel, 0/0 g of ginger/kloc, 0/0 g of onion/kloc, 5 g of salt, 3 g of monosodium glutamate, 5 g of soy sauce, 0/0 g of sesame oil/kloc, 0/0 g of pepper (dried red tip) and 0/0 g of rice wine/kloc.

Characteristics of chicken wings with dried tangerine peel:

The chicken wings are fresh and tender, and the tangerine peel is fragrant.

Production method:

1. soak and clean tangerine peel and cut into small pieces;

2. Stir-fry Zanthoxylum bungeanum, cool, and soak in rice wine to make Zanthoxylum bungeanum wine;

3. Wash and chop chicken wings, add ginger onion, Sichuan pepper wine, soy sauce and refined salt, mix well and marinate for 10 minute, take out ginger onion, add egg liquid and dried starch and mix well;

4. Add refined salt, monosodium glutamate, soy sauce and sesame oil clear soup (or water) 150 ml to make a thick juice;

5. Heat the wok on medium heat, add the oil to boil slightly, and soak the marinated chicken wings in the oil for about 2 minutes;

6. Pour out the hot oil, and leave the chicken wings in the pot and fry them on both sides.

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