Ingredients: chicken wings 12 pieces.

Thawing seasoning: salt 1 teaspoon.

Braised pork seasoning: 1 slice of red onion, 1 slice of chives, 1/3 tablespoons of salt, 1/3 tablespoons of pepper, 1 tablespoon of brandy, 1 tablespoon of corn starch, 1 tablespoon of vegetable oil.

Seasoning: 2 shallots, chives 1 root.

working methods

1. Thaw the chicken wings, put them in a container with 1 teaspoon of refined salt, then put them in cold water, soak them for 10 minute, and take them out. Divide chicken wings into wing root, middle wing and wing tip, cut several knives on the back of wing root to bone, cut one knife between the two bones on the back of middle wing without cutting the skin on the front, absorb water with kitchen paper and put it into a big bowl for seasoning;

2. Shred the red onion and put it into the chicken wings. First, add 1/3 teaspoons of refined salt, 1/3 teaspoons of pepper and 1 teaspoon of brandy. Add 1 tsp corn starch after pickling evenly, which can lock some water when frying. Grab well and add 1 teaspoon of self-fried onion oil.

3. Put the chicken wings in a dense box and cook them in the refrigerator at night;

4. Dice 2 pieces of red onion, separate the white onion from the green onion, put the red onion and green onion into the pot, and pour the onion oil, which can be half-fried and half-fried;

5. Open a big fire and add chicken wings;

6, patiently fry, fry until the chicken wings are golden on both sides, sprinkle with shallots after the pot, and enjoy. Enjoy it!

Tips (1) Cooking with red onions is particularly fragrant, and the onion flavor is indispensable;

(2) adjusting the flavor of chicken wings during curing;

(3) When you are free, you can stir-fry some onion oil with shallots and red onions for later use. The cooked noodles and mixed noodles are very fragrant.