material

Ingredients: 9 chicken wings, 25g ordinary flour, 2 eggs and 30g bread crumbs.

Marinade: cooking wine 10g, 5g light soy sauce, 8g light soy sauce, 5g oyster sauce, 6g sesame oil, 5g sugar, 5g salt, 3 slices of ginger and a proper amount of clear water.

Practice steps

1. Wash and dry chicken wings for later use.

2. Cut the skin and tendons from the small end of the wing root with a knife, and then push the chicken to the other end with a knife to form a meat hammer.

3. After the marinade ingredients are mixed, add a little water and mix well, and marinate the wing roots in the marinade for more than 1 hour.

4. Prepare three small bowls and put them in: ordinary flour, egg liquid and bread crumbs (I only buy thin ones, and it is better to use larger ones). First, dip the marinated wing roots in a layer of powder.

5. Dip in a layer of egg liquid and finally wrap it in bread crumbs.

6. Prepare the wing roots in turn and put them on a plate for later use. Take a small pot, add 50% hot vegetable oil to the wing roots and fry until cooked.

7. fry for about 2-3 minutes, and this color will come out. The last few failed, and the firepower was too strong.

8. Then go back to the fire and fry, and the color is golden.