Phoenix wings are chicken wings, the meat is delicious, and the wings in the chicken are preferred. Food workers in Mianyang, Sichuan Province, put the wings on the table in the form of a dry pot, and its unique flavor is favored by diners.
Bottom Recipe:
Ingredients: 1000 grams of brine wings Sauce fragrant dry pot base 300 grams ~ 500 grams or so (for the preparation of the bottom, please refer to my previous article)
Accessories: 30 grams of flower pepper 25 grams of bright red millet pepper
Seasoning ingredients: 20 grams of green onion 8 grams of ginger slices 20 grams of onion pieces 5 grams of garlic flakes 5 grams of cooking wine 1 gram of refined salt 2 grams of cumin powder
Coriander segment 3 g Crispy peanut kernels 20 g Cooked sesame seeds 5 g Rock sugar 5 g Chicken essence 1 g MONOSG 1 g Red marinade marinade 5000 g
Pork bone soup 1500 g ~ 2 000 g hot pot oil 300 g ~ 1000 g (for hot pot oil production, please refer to my previous article)
Cooked vegetable oil 1 000 g (consumption 100 g)
Special Saucer:
Sesame oil garlic puree sauce dish
Process:
Raw material selection → determine the composition of raw materials→ raw materials are combined with → preparation work→ brine phoenix wings → the bottom of the pot→ into the table→ eat→ mixed with soup→ flavor plate, hot raw materials processing → into the table → ignition → shabu-shabu
The method of brine wings refers to the practice of brine pig's trotters in the previous article.
Pot bottom making procedure:
1. Preparation: Brine wings are processed into pieces. Bright red millet pepper destees, washed, changed to festival. Remove the branches of the flower pepper, rinse with water and drain the water.
2. Pot bottom making:
(1). Put the pot on medium heat, heat it, add cooked vegetable oil, heat the oil temperature to about 220 ° C, fry the chicken wings in the oil pan until the skin is crispy, fish out, drain the oil.
(2). Put the pot on the medium heat, add hot pot oil, heat the oil temperature to about 180 ° C, put the flower pepper, stir-fry, fry the phoenix wings, sauté until the oil is spitting, add the shallots, ginger slices, garlic slices, onion pieces, base, millet pepper, sauté until flavored, colored, millet pepper mature, cook into cooking wine, add refined salt, cumin powder, chicken essence, monosodium glutamate to push well, from the pot into the hot pot pot, sprinkle crisp peanuts, cooked sesame seeds, coriander segments, the bottom of the pot is ready.
Directions
The bottom of the pot is placed on the stove, not ignited, it can be eaten, after the food in the pot is eaten, add rock sugar, mix in the fresh soup, the flavor dish into the table, the hot raw materials are processed and then neatly put into the plate, surrounded by the pot, the soup can be boiled after boiling, and the dipping plate is eaten after cooking.
Technical key:
1. The amount of fine salt used in brine is based on the saltiness of the inner layer of brine chicken wings. Chicken wings should be marinated until cooked to a tender.
2. Flowers and peppers should be fried to make the aroma, and chicken wings should be fried until the skin is crispy and the oil is spit out.
3. If the bottom of the pot must be added to the soup shabu-shabu, if the taste is light, you can add an appropriate amount of hot pot base, if the taste is salty, you can scoop a little pot bottom out, after adding soup, a little salt taste is better.
Pay attention to the "farmhouse cook Mingge", as long as you are careful, everyone is the "god of food"