“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.”
|Chicken wing roots||6 pieces|
|Lemon salt||2/3 spoon|
|Scented powder||1 tablespoons|
|corn starch||1 tablespoons|
The chicken wings are thawed in brine for about 10 minutes and then dried with kitchen paper.
Draw a knife along the bone where the thickest meat on the back of the chicken wing root is easy to cook and taste.
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.
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.
Raise the oil temperature and deep fry until golden brown. Remove and drain the oil.
Re-fried meat is fried to dry the water and make the skin more crisp.