Zhaoyuan fried chicken and pepper-Qingdao cuisine

Preparation method: (1) Remove the chicken from the wing joints to reveal the joints; Chop off the winglet from the bone ring of the chicken wing, and repair the smooth bone ring, but you can't chop off the wing bone, so as not to overflow the bone marrow when heating, which will blacken the bone surface and affect the appearance. Then cut off the bone ring, so that the chicken bone is still connected with the wing bone. Don't chop it off. Remove the fat skin from the chicken breast, lay it flat on the chopping board with the inside facing up, smash it loose with the back of a knife, cut it into thin slices, cut it in half from the white tendon along the length, and marinate it with salt for later use. (2) Chop the pork into mud, cut the shrimps into coarse powder, put them into a bowl, add 1 egg white and stir well, then add onion ginger, pepper powder, salt, monosodium glutamate, cooking wine and sesame oil and stir well to make stuffing. Knock the eggs into a bowl and mix well. Wrap the stuffing in the processed chicken breast meat, thick on the top and thin on the bottom, and each chicken breast roll is in the shape of two peppers, which are embedded in the bone. The outer layer is first coated with a layer of flour, then dragged through the egg liquid, and finally coated with a layer of bread powder. (3) Pour peanut oil into the spoon, and when it is 3% to 4% hot, grab the chicken wing bones with your hands, put them into the oil one by one, and take them out when they are fried to golden brown. Just put it on the plate. Features: golden color, crisp taste, better taste with salt and pepper and spicy soy sauce.