What kind of food is chicken wings with tangerine peel? Where can I eat the most authentic?

Chicken wings are my favorite food, and they are indispensable for barbecues with family and friends. However, have you ever eaten chicken wings with tangerine peel? There is a special snack in Gaozhou - tangerine peel chicken wings, just listening to the name, you feel appetizing, right?

How are these delicious chicken wings made?

1.Pickling: Remove the remaining hair of the chicken wings, wash them, add salt, cooking wine, green onion and ginger, mix well, marinate for 30 minutes, and then pick off the green onion and ginger;

2.Seasoning processing: wash the tangerine peel and cut it into pieces 2 cm wide, remove the stem of the dried red pepper and wash it, and cut it into 2 cm long segments;

3.Frying: Wash the wok and put it on the heat, pour in vegetable oil, cook until it is hot, fry the chicken wings in the pan until golden brown and remove them;

4.Stewing: Leave 25 grams of residual oil in the pot, first fry the peppercorns into the oil to get the fragrance, remove the peppercorns and discard them, then add the chicken wings and tangerine peel, dry pepper, salt, sugar, vinegar, soy sauce, monosodium glutamate, etc., add an appropriate amount of chicken soup fee, simmer with a slight fire until it can be deboned, collect the juice and let it cool, put it on a plate, and pour sesame oil on it.

In Gaozhou, Maoming, Guangdong, you can eat authentic tangerine peel chicken wings, the meat quality of tangerine peel chicken wings is very delicious, which makes people taste fragrant, and it is really amazing to match with tangerine peel.

Preparation of chicken wings with tangerine peel.

1.After the chicken wings are melted, wash them and pour them on the inside of the chicken wings three times;

2.Add oil to the pan and fry the chicken wings until golden brown on both sides, let the skin crisp and serve;

3.Add rock sugar and stir-fry until melted – frothy – the foam fades – and when golden brown, add the washed chicken wings. Stir-fry over medium heat until each piece of chicken wings turns beautiful golden brown, add the chicken wings and stir-fry until colored, then add Sichuan pepper and bean paste, dried chili, ginger, tangerine peel, cooking wine and stir-fry evenly, and bring out the fragrance;

4.Add some hot water, just submerge the chicken wings, change to low heat and add salt after boiling, cover the pot and simmer for 20 minutes; When the soup is reduced, change the heat to high and thicken the juice and add the chicken essence.

Ingredients: 6 chicken wings, tangerine peel (30g), ginger (2 slices), green onion (1 slic) Marinade: light soy sauce (1 tablespoon), oil (1 2 tablespoons), rice wine (1 tablespoon), corn starch (1 tablespoon), chicken broth (1 3 tablespoons), ginger (3 tablespoons).

Seasoning: oil (1 bowl), light soy sauce (1 2 tablespoons), salt (1 3 tablespoons), sesame oil (1 3 tablespoons).

1. Brew tangerine peel with 1 bowl of boiling water until soft; Wash the chicken wings and cut a knife in the back (don't cut off); Cut the green onion into sections, and cut the green onion into chopped green onions.

2. Put the chicken wings in a bowl, add 1 tablespoon light soy sauce, 1 2 tablespoons oil, 1 tablespoon rice wine, 1 tablespoon corn starch, 1 3 tablespoons chicken powder and ginger slices, grasp well, and marinate for 15 minutes.

3. Heat 1 bowl of oil, insert bamboo chopsticks and wait for fine bubbles to bubble around them, add chicken wings and fry them until golden brown, drain the oil and set aside.

4. Heat a little oil in the pot, stir-fry the ginger slices, green onion segments and tangerine peel, pour in the chicken wings and stir-fry for 1 minute, pour in the water to soak the tangerine peel, and cook over high heat until boiling.

Insert the chopsticks and let them bubble around them, then add the chicken wings and fry them until golden brown, then drain the oil and set aside.

5. Add 1 2 tablespoons light soy sauce, 1 3 tablespoons salt and 1 3 tablespoons sesame oil and stir well, cover and simmer over high heat for 5 minutes.

6. Wait for the soup in the pot to thicken, sprinkle in chopped green onion and mix well, then serve.

Chef's tip: 1. There are two kinds of tangerine peel and ordinary tangerine peel, the nine tangerine peel is sweet and sour, and it can be directly entered into the dish after brewing; Ordinary tangerine peel is soaked in water to soften and scrape off the white sac before it can be put into the dish, otherwise the taste of the finished dish will be bitter.

2. When the chicken wings are fried in hot oil, turn the chicken wings from time to time to avoid sticking to the bottom and causing peeling; Sprinkle a little salt in the oil to avoid splashing oil and burning your hands when frying the chicken wings.

3. Soak the soft tangerine peel in the pot and fry for a while, after its aroma is overflowing, pour in the chicken wings and stir-fry and then add water to simmer, which can make the chicken wings tender and smooth, and sweet and sour.