2. Rub some seasoning on the inside and outside of the chicken.
3. Put it in an air fryer with tin foil at the bottom. Put on the barbecue fork and finish the chicken. Adjust 230 degrees for 30 minutes and select the rotation mode. Put potatoes or other side dishes in the bottom.
It's best to cut it with scissors when serving.
1. Use oil, braise in soy sauce, salt, sugar, ginger juice, cooking wine and raw powder to make marinade. I can count the cooking times by hand. This recipe also depends on what people use to cook chicken clay pot rice, and the ratio is also random. If you mix it with chopsticks, taste it, and then marinate the chicken, it will be ok. Before pickling, several cuts were made on the chicken leg for flavor.
I marinated it for about 30 minutes, and the taste was not deep enough. If possible, it should be more delicious one night in advance. Pickled and put in a frying pan.
3. The fryer recipe was written for 20 minutes, but it actually took 16 minutes. This photo was taken when it was turned over in 8 minutes. Cut three bones from the meat to make other dishes, so as not to waste excess meat on them. /kloc-it was destroyed in 0/6 minutes. I didn't have time to take pictures. It's darker than the photo, and the skin is brittle. The meat inside is tasteless, but because the chicken is tender, it doesn't affect my appetite.
1. Wash chicken wings and marinate them with ginger, soy sauce, corn flour, salt and cooking wine for half an hour.
2. Boil the fried powder with water, and put the chicken wings in the fried powder for a while (see if someone else's fryer evaluation has this step).
3. Preheat the air fryer at 200 degrees for 5 minutes.
4. Put the chicken wings in the basket of the air fryer for 200 degrees 10- 15 minutes, and turn them moderately in the middle.
1. Choose three-fold chicken wings with wing roots, cut the first two sections into small pieces, scrape off the meat on the wing roots and cut them into small pieces (which will be eaten by croakers and bones later), drain the water with kitchen paper, code the ingredients, put two spoonfuls of cooking wine, three spoonfuls of soy sauce, one spoonful of soy sauce and half a spoonful of minced garlic, wrap them with chicken pieces and refrigerate them for more than half an hour.
2. take advantage of the gap, cut the dried Chili into small pieces and prepare more spicy ones.
3. Preheat the air fryer at the highest temperature for five minutes, add tin foil paper to the bottom, and add chicken pieces, which can be a little more. After putting it away, be sure to punch more holes in the tin foil with a knife or toothpick to avoid oil leakage. Take out the air fryer at the highest temperature of 8 minutes, turn the light color over under stirring, turn it over in 8 minutes, and put the light color on it in 4 minutes +4. Because of the minced garlic, it smells particularly fragrant and can basically be eaten. If you are in a hurry, you can eat a few pieces to satisfy your hunger.
4. add oil to the pot, not too much, just stir-fry the vegetables until they are 60% hot, and add minced garlic, ginger slices, dried peppers and pepper to stir-fry, being careful not to stir-fry. After the spicy taste is choked out, stir-fry the chicken pieces for a while. You can add a little cooking wine, sprinkle sesame seeds and chopped green onion along the edge of the pot, and serve it on a plate.