Chinese Food
Orleans Roasted half a catty
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Silly half Jin is the name of our local people in Horqin, Inner Mongolia. It's also called xushanquail, Banchi, shabanji and Shuji. When I was very young, my father often used half a kilogram of fried salted cucumber to eat. For many years, it has been my father's favorite. After learning how to cook, I will change my way of thinking about a certain kind of food. This time, it's no exception. I specially made my father's favorite silly half Jin into spicy Orleans flavor, which attracted my father's praise. -
Cooking ingredients
Cooking Steps
Step1:Remove the feathers, viscera and head of the frozen half catty after it is completely thawed at room temperatur
Step2:After treatment, use alcohol to remove the remaining fine feathers, and then use water to soak for half an hour, and then take out the water control system
Step3:Orleans marinade with wate
Step4:Add white wine, scallion and ginger, vanilla, a little sal
Step5:Put half a catty in the mixed marinade. Make some holes with toothpicks for the taste. Massage for a moment. Put the onion and ginger into half a catty's stomach. Add some marinade in. Seal the plastic film and refrigerate for one night
Step6:Preheat the oven at 190 degrees. Wrap the marinated half catty wings with tin paper. Fix them with a fork. Put them in the oven
Step7:Heat up and down hot air to rotate and bake. Brush the remaining juice three times in the middl
Step8:Bake for 30 minute
Step9:There are trees and temptations to yo
Step10:The finished picture of Orleans Roaste
Cooking tips:This silly half catty is wild, so you need to add white wine to remove the fishy smell. The taste needs to be salty to taste good. You need to add a little salt to taste good.
