Material:
10 wings
Salted egg yolk 3 pieces
3 tablespoons flour
Chopped green onion to taste
Sugar a little
Marinade:
1 tbsp soy sauce
Ground black pepper a little
1 tablespoon rice wine
Pesto powder 1 teaspoon
1 teaspoon flour
Method:
1. Cut the inner surface of the second wing, add the seasoning in the marinade to marinate for about 30 seconds to 1 minute, then sprinkle the flour in the marinade and grasp it well for later use. Salted egg yolk pressed mud for later use.
Tips: Scratching the knife can facilitate the marinade to absorb the flavor, and it is also convenient to observe the doneness during subsequent frying.
2. Take the flour in the ingredients and spread it flat, lightly coat the marinated chicken wings with thin flour on both sides, and let them stand for later use.
Tip: Coat with two layers of different wet and dry flour to increase the crispiness of the crispy.
3. Pour 2 tablespoons of oil into a hot pan, add chicken wings and fry until crispy and golden brown on both sides.
4. Using the hot oil for frying the chicken wings, add the salted egg yolk puree and quickly fry over low heat until frothy.
5. Add a little sugar, chopped green onion and golden sand sauce and mix well, then put in the chicken wings and wrap them quickly and evenly.
Tips: Jinsha sauce should not be fried for too long, just mix well with the ingredients.