How to make the tips of chicken wings when eaten cold, they are spicy and delicious, and you still w

Recently, the tip of the chicken wings of the duck neck has a vague rise in my heart, the five spices go deep into the bone marrow, slightly spicy and slightly numb with green peppercorns, causing me to walk through any Juewei duck neck shop, both feet can be sticked, I don't know why, all the braised vegetables, I am very greedy for the tip of the chicken wings. Today's recipe, in a nutshell, is to fry the tips of the wings.

Then stir-fry, so that the tips of the wings will be clear separately, and there will be no cronyism and stickiness. The tip of the chicken wing itself is not carcinogen-added, so there is no need to be overly anxious, but chickens, ducks, geese and other poultry have feathers on the tip of the wing and the upper part of the buttocks, also known as the "supraluminal sac", which is the area where lymph glands are concentrated.

For example, for a while, I loved to eat this kind of chicken wing tip, and even for a while, I stewed or marinated a plate every night. I sat there alone and ate it all.

I didn't expect to like to eat it later. When I saw it, I bought a little bit and thought it was good when I ate it. I decided to take time to go to the vegetable market to buy a little and cook a plate to eat at home.

Sometimes eating some dishes is also for some memories and good things in the past, the best way to eat chicken wings, stir-fry, the sauce will be licked up, and it is an indispensable dish for the Spring Festival banquet. Don't say anything, how much will I eat first today, I will take you to eat cold chicken wings, I hope you have a good meal

Big bone broth (beef tube bone broth), one pound of chicken wings, condiments: shallots, ginger, garlic, dried chilies, green peppercorns, green pepper powder, fine pepper noodles, five-spice powder.

First of all, rinse the tip of the chicken wings, sprinkle in a little salt and marinate it to taste, uncle, I use the marinade marinated pig's ears, chopped onions, chopped green onions and ginger, dried chili peppers cut into strips, a handful of green peppercorns, with fine chili noodles as the top, spray pure grain wine to moisten it to avoid being fried when it comes to the pot;

Then wait for the temperature of fifty percent to fry the tips of the chicken wings, not sticky and greasy, the oil temperature is high, fry again, set the shape and color, similar to each yellowing, pour the wide oil into the chicken thighs and stir-fry, shallots, green onions and ginger into the pot and stir-fry, simmer until the shallots fade, prepare the bone broth in advance to filter out other spices, add the bone broth for the first time, let the wings gradually digest and absorb the fragrance, and also prevent the garlic paste from being fried to give out the bitter and astringent taste, add an appropriate amount of sugar on medium and low heat;

Finally, gradually fry the sugar color over medium-low heat, add dried chili peppers and green peppercorns to prevent the dried chili peppers from being fried, and immediately add the bone broth, and by the way, let the sweetness of the dried chili peppers spread into every hole in the tip of the chicken wings under the frying of the tea soup.

Stir-fry gradually over low heat until the sugar is colored, sprinkle in five-spice powder, then pour in chili noodles and stir-fry evenly, sprinkle in sesame seeds and you can serve it Spicy and delicious, easy to learn cold chicken wing tips are done, if you like you, you can take a look at it

Blanch the chicken wings first, then go through the cold water, mix with the spicy sauce, and mix well, which is really delicious.

Put the chicken wings in a pot under cold water and cook the ginger slices, put pepper, thirteen spices and ginger slices in it, heat the rapeseed oil in the pot, add the chicken wings in the hot pot material, put in a pot of fragrant and sugar, stir well, add dried chili peppers and peppercorns and stir-fry, add various seasonings to get out of the pot, and put them in the refrigerator to refrigerate.

Put chicken wing tips, green onion ginger, cooking wine in the pot, and you can add rapeseed oil to it, so that the taste is very good, especially delicious.

<> "Spicy and cold eat chicken wing tips."

Preparation of ingredients. Chicken wings, dried chili pepper, Sichuan pepper, star anise, cinnamon, bay leaves, cumin, Pixian bean paste, green onions, ginger slices, garlic.

Here's how. 1. Wash the tips of the chicken wings and scatter them in a pot under water, add ginger slices, green onions, cooking wine, boil the blood foam, remove and wash off the surface oil.

2. Pour oil into the pot and stir-fry the minced garlic, ginger slices and green onions, add 2 spoons of Pixian stupid bean paste and stir-fry the red oil, put in the tips of the chicken wings and continue to stir-fry, add a little salt, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, spices such as Sichuan pepper star anise, 1 spoon of sugar, and finally pour in the dried chili pepper segments that have been soaked in warm water in advance, continue to stir-fry the water, the skin is dry and charred out of the pot or stall pot, and sprinkle in an appropriate amount of white sesame seeds after serving.

<> "Eat the tip of chicken wings cold.

Ingredients: chicken wings, ginger and garlic, dried chilies, Sichuan peppercorns, bay leaves, star anise, bean paste, light soy sauce, dark soy sauce, sugar, Sichuan pepper powder, sesame seeds, chili powder.

3.Add a spoonful of bean paste and stir-fry the red oil.

4.Add the tips of the chicken wings and stir-fry well.

5.Add a spoonful of light soy sauce, half a spoon of dark soy sauce, a few bay leaves, star anise, and dry and spicy peppers, and stir-fry.

6.Before cooking, you can add an appropriate amount of sugar, sesame seeds, and chili powder, mix well, and start eating!

<> "Eat the tip of chicken wings cold.

Ingredients: Chicken tips.

Method:1Ingredients: ginger, shallots, garlic, Sichuan pepper, bean paste, dry stove Tandong chili, bay leaves, star anise.

2.First blanch the chicken tip and take it out of the cold water for later use, put 1 spoon of green onion, ginger and garlic in the hot oil in the pot and stir-fry until fragrant, pour in the chicken tip and stir-fry, add dried chili pepper + bay leaf star anise to continue stir-frying, add 1 spoon of light soy sauce + half a spoon of dark soy sauce + 1 spoon of white sesame + a little salt and sugar, and finally stir-fry evenly and sprinkle with chopped green onions.