Chicken wing meat is baptized and expanded by boiling water for a short time, and contracted by rapid cooling of cold water. At this time, the meat is tender and tender, and the taste is excellent. Fragrant leaves, star anise, pepper, dried tangerine peel, ginger and scallion change their external fragrance, light and deep soy sauce refreshes their external color, rock sugar and fennel consolidate their odor color, cooking wine and peanut oil play a catalytic role, and salt is the last one; A homely and delicious cooking skill, which comes from life, stimulates taste buds and tempts the stomach, we have to accept it. -Zhong Shen. Comment on braised chicken wings

Chicken wings, peanut oil, soy sauce, soy sauce

Cooking wine, salt, onion, ginger, fragrant leaves

Star anise, pepper, dried tangerine peel, crystal sugar, fennel.

1. Boil the water, add the chicken wings, boil for 2-3 minutes, remove the supercooled water and drain;

2. Cut the onion into small pieces of 2-5cm, and slice the ginger;

3. Pour a little peanut oil into the hot pot. When the oil surface is slightly smoky, add onion, ginger slices, fragrant leaves, star anise, pepper and dried tangerine peel and stir fry;

4. Stir-fry until fragrant, add chicken wings and stir-fry for 2-3 minutes, then add some light soy sauce and stir-fry for 3-5 minutes;

5. Pour in cooking wine, add crystal sugar and fennel, stir well, cover the pot and simmer for 8- 10 minutes;

6. Uncover the lid and sprinkle with salt. Turn off the fire and stir-fry evenly until the salt is fully dissolved, and collect the juice.

end

The small pole is important.

Experience the ever-changing ingredients.

Feel the anxiety of taste buds