Ingredients: 10 chicken wings, 2 onions, ginger, garlic, Sunkist orange, 1 red and green pepper, 1 purple onion, 3 bitter chrysanthemums, 1 kg cherry radish, etc.
Seasoning: concentrated orange juice, custard powder, mung bean starch, carved wine, soy sauce, salt sugar and white pepper.
1, put a fork on the chicken wings, insert a few holes, chicken wings are easier to taste.
2, pickled chicken wings: onion, ginger, salt, cooking wine, pickled for ten minutes, wrapped in a layer of dry starch.
3. Cut the orange into orange flesh and orange peel, and rub the surface of the orange peel with salt to remove the fruit wax from the orange peel.
4. Goose sauce: Stir-fry onion and garlic cloves in a pot, add clear water and cook into thick white soup, then add orange peel, concentrated orange juice, salt and sugar, and finally pour custard powder and water into the soup and simmer for 10 minute.
5. Pour the oil in the pot, pour the chicken wings at 30% hot oil temperature, turn the chicken wings in the pot and fry the crispy shell. After frying for 5 minutes, the chicken wings are basically mature, and the excess oil is burned up with a big fire.
6. Tips for judging whether chicken wings are mature: insert chicken wings into a small hole with chopsticks. When the chicken wings shed clear oil, it means they are ripe and can be taken out for use.
7. Use a strainer to filter out the orange peel and other seasonings in the goo goo juice, and collect the thick soup in a pot with a small fire.
8. Add the fried chicken wings, stir fry constantly, and let the chicken wings be evenly wrapped in sauce.
9. Finally, add orange meat and red pepper.
10, out of the pot