Chinese Food
Niangna Angel chicken wing curry
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Panangcurry is another flavor. It's hotter than red curry. All chicken wings. Remove 3 bones. Put in meat filling. Seal. Marinate. Steam, fry curry + coconut milk. Put chicken wings to thicken. It's a Kung Fu dish in Thai food. With a blue plate inlaid with a gold border pattern, the thick and golden Buddhist knives and forks are extremely beautiful.
Cooking ingredients
Cooking Steps
Step1:Wash chicken wings. Boneless. Use scissors to cut the muscle and muscle around the π bone of chicken. The scissors are about 1.5cm deep into the π bone of chicken. Then use a knife or a half circle knife. Along the sides of the chicken bone. Remove the chicken. Turn the chicken over. Show the chicken bone completely. Hold the chicken bone and rotate it for a few times. Once you pull the bone, it will come down. The same thing happened in the wings. There was only one more bone.
Step2:The separation of flesh and bone is over. Caution - try not to break skin. In case of breakage, mend with toothpick. Pour in cooking wine. Marinate. Remove the smell for 15 minutes. Then rinse off the smell of wine. Drain. Use kitchen paper. Absorb water. Chicken bone. Wash it. Put it in the soup pot. Put in a pot of cold water. 6 pieces of ginger. Boil over high heat for 5 minutes. Turn to low heat and simmer.
Step3:Pour in 3 tablespoons fish sauce. Marinate chicken. Put aside. Cover with plastic wrap in summer. Refrigerate.
Step4:Pork. Put cooking wine, white pepper, fish sauce and sugar. Stir clockwise until it is strong and evenly stirred.
Step5:Marinated chicken wings and pork stuffing.
Step6:Find a spoon with a long handle. Put the mince into the wings. Until the plug reaches 8. But don't drum up too much. The steamed skin will burst.
Step7:It's too full like this. Chicken wing hole. Use toothpick s to pierce and seal.
Step8:Use toothpick to prick some holes on the wings of chicken. It's convenient for later taste. I usually use acne needles to tie it up. Toothpicks break easily
Step9:All chicken wings stuffed with meat. Drench the fish sauce with marinated chicken wings. Cover. Enter the freezer. Marinate 1 teaspoon.
Step10:This is the chicken bone just now. Add ginger and cold water. Boil for 5 minutes. Then simmer for 1 hour.
Step11:One hour later, you see, stew out a small pot of chicken bone soup. It's delicious.
Step12:Steam a pot of hot water. After boiling, take out the chicken wings in the refrigerator. Steam for 10 minutes. Marinate the fish sauce on the chicken. Steam.
Step13:Ten minutes later, the chicken is basically steamed and set. Turn off the fire.
Step14:Prepare the above condiments. Prepare the capacity and weight of the required condiments.
Step15:Heat up the pot. Turn it down. Pour in 50ml coconut milk. Boil.
Step16:Pour in the niangna curry 30g.
Step17:Mix well. Stir fry curry. It's still a small fire. Curry can't burn.
Step18:Some red oil is coming up. Pour it in agai
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Cooking tips:If the pork is a small piece of meat, the flat meat hammered out with a wooden hammer may be more q-shaped. Maybe you should put in the meat jelly. Make the meat juicy. Maybe you should put some starch + lard or corn oil to make the meat filling more smooth and fat. But that's what Thais do. Let me improve later. There are skills in making delicious dishes.
