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Scutellaria baicalensis and lime salted chicken wing roots

Scutellaria baicalensis and lime salted chicken wing roots


“Buying a bottle of lime salt has been put on the shelf, occasionally to find out and use it, plus citronella powder feel more fragrant.”


Main material

Material Quantity
Chicken wing roots 6 pieces


Material Quantity
Lemon salt 2/3 spoon
Scented powder 1 tablespoons
Pepper 1/4 spoon
Brandy 1 tablespoons
corn starch 1 tablespoons


Flavor vanilla
Technology Deep fried
time consuming Semih.
difficulty ordinary


step 1:

The chicken wings are thawed in brine for about 10 minutes and then dried with kitchen paper.

step 1

step 2:

Draw a knife along the bone where the thickest meat on the back of the chicken wing root is easy to cook and taste.

step 2

step 3:

Place a bowl of chicken wing root, put 2/3 spoonful of lime salt, 1 spoonful of Scutellaria powder, 1/4 spoonful of pepper, 1 spoonful of brandy, grasp evenly, then put 1 spoonful of corn starch, and then grasp evenly.

step 3

step 4:

Then add 50% heat to fry, that is to say, the hand feels hot near the oil surface, deep-fry until light yellow is almost ripe, and stand for about 10 minutes, the remaining water seeps out.

step 4

step 5:

Raise the oil temperature and deep fry until golden brown. Remove and drain the oil.

step 5


Re-fried meat is fried to dry the water and make the skin more crisp.