Golden Hammer

Overview

Since having a baby, I like to study cooking even more. Every time I see her happy and satisfied look, it is really worth all the hard work. This golden hammer dish is crispy on the outside and tender on the inside, with a cute shape. It is my baby girl’s favorite and is also a great treat for guests.

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• bread crumbs
• chicken wing root
• cooking wine
• edible oil
• egg
• onions
• starch
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the chicken wing roots in water for three hours to remove the blood, then drain the water.

   

2. 2 Use a knife to cut a circle of broken ribs along the thin end, and push the chicken along the bones to the bottom of the wings.

   

3. 3 Expose the bones and shape them slightly, like a small meat hammer.

   

4. 4 Do this for all the bases of the wings.

   

5. 5 Add scallions, ginger slices, cooking wine, soy sauce, salt, and sugar to taste, cover with plastic wrap and refrigerate for more than three hours to add flavor.

   

6. 6 Prepare egg liquid, starch, and bread crumbs.

   

7. 7 Take out the marinated wing root, first coat it with a layer of starch, then a layer of egg liquid, and finally coat it with bread crumbs. Everything is ready and put on the plate.

   

8. 8 When the oil pan is heated to the fifth or sixth level, add the wing roots and fry slowly over low heat. After about three or four minutes, fry over high heat until the color turns golden.

   

9. 9 Place the fried chicken wings on oil-absorbing paper to absorb excess fat, and wrap the exposed bones with tin foil, which is both beautiful and convenient to eat.