Xiaoyun has an old friend who is a real meat king. In his eyes, mouth, bowl and even soul, chicken steak is the best food in the world. More than once, he firmly said: he was born for chicken, and the tip of his tongue will never fall in love with chicken. Every time he talks about eating, he talks about all kinds of chicken. His saliva goes down 3000 feet. Today, I’ll introduce a delicious dish – [nine story tower dry fried chicken wings]. Xiaoyun’s tips: the biggest feature of dry fried dishes is the continuous stir frying of medium heat oil. After the materials are fried in advance, there is not much oil in the pot, Therefore, the cooking behind is mainly the strength of temperature and time, medium heat, hot oil, long time of stir frying, so that the ingredients in the pot can be appropriate taste, texture also become full of toughness. Then put some ingredients on it. It’s really delicious. Potato noodles, chicken wings outside crisp inside tender, taste only tried to know

Ingredients

2 potatoes
500g chicken wings
A nine story tower
5g salt
3G Xiaoyun plant seasoning
1 piece of ginger
3 cloves of garlic
1 teaspoon of soy sauce
2 g Sugar
2 teaspoons cooking wine
15 pieces of Zanthoxylum bungeanum
2 spoonfuls of soy sauce

Directions

Step 1
Clean the wings and chop them into slightly larger pieces. Mix in salt (5g) and cooking wine. Marinate for about 10 minutes

Step 2
Slice garlic, wash and drain in a nine layer tower, slice ginger

Step 3
Peel and steam the potatoes. Cut them into pieces and set them aside

Step 4
After sitting, add oil and heat it to 6 cities. Fry the chicken in medium heat until the cold noodles are golden. Fry the steamed potatoes in low heat until the potatoes are slightly yellow

Step 5
Turn down the heat, add 2 teaspoons of soy sauce, 1 teaspoon of soy sauce, 3 grams of sugar, garlic slices, ginger slices, Xiaoyun secret seasoning, and stir fry a little Chinese prickly ash over medium heat until fragrant and dark red

Step 6
Sprinkle a clean nine layer tower and stir fry before leaving the pot