| 摘要 |
A method for cooking the chicken wing by using a medical herb material is provided to improve taste and to enhance storage period, thereby preventing the food poisoning. A method for cooking the chicken wing comprises the steps of (S101) making sheath on the rod part and the wing part of chicken wing; (S102) dipping the processed chicken wing in a red insam (ginseng steamed red) powder, a pine needles powder red wine, black pepper and salt for 10 hours to salt it; (S103) putting a seasoning filling into the sheath of the salted chicken wing; (S104) smoking the chicken wing with a Korean red pine, a grape tree, a white oak and a white sandalwood for 5 hours; (S105) coating the smoked one with a buckwheat powder and frying it in a mixture oil comprising a trans oil-free vegetable oil and a safflower seed oil at 170°C for 3 min; and (S106) baking the fried one with applying sauce in an oven. |
