Materials for making braised chicken wings:

Ingredients: 10 chicken wings, small pieces of ginger, 3 cloves of garlic and 2 chives.

Accessories: a little salt, 1 tbsp sesame oil, 3 tbsp Chili oil, 500g brine.

Teach you how to cook braised chicken wings, how to cook braised chicken wings.

1 Wash the chicken wings and chop off the heads and wings. Ginger, garlic and onion are minced.

Blanch the chicken wings with boiling water, skim off the floating foam, scoop up and drain. Add salt water and stew for 30-50 minutes.

3 Put Chili oil in the pot, add Jiang Mo, minced garlic and salt, simmer until fragrant, add chicken wings and stir them up and down until Jiang Mo and minced garlic touch the surface of chicken wings.

4 Turn off the fire, add chopped green onion and sesame oil and mix well.

Brine production:

Materials:

1 3-5 star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, 2 tsaoko, clove, yam, Siraitia grosvenorii and 10- 15 dried pepper.

2 Ginger, onion, Shaoxing wine, 2-5 tablespoons of rock sugar, 5 tablespoons of refined salt, fresh soup and oil.

3 gauze bags 2

Exercise:

1 Divide the material 1 into two parts, put it in a loose gauze bag, and tie the bag tightly.

2 wash ginger and break it; Wash the onion and take root.

3 Break the rock sugar, put it in a pot with oil, stir-fry it with low fire until it is dark red, add 500 grams of boiling water and stir it evenly to make it sugar-colored.

Put the pot on the fire, add 5000 grams of fresh soup, add ginger, onion, salt, a little soy sauce and sugar, and then add seasoning packets. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

note:

1 All kinds of materials are not necessary. I sometimes use soy sauce, sugar, salt and soup. Not bad either.

Many people put msg, but I never put it. Although there is generally no high temperature in water, it is not necessarily controlled so well. It's delicious if you don't put it down

3 when frying sugar, you must use a small fire, and people will turn. Can't paste, paste will taste, and bitter.

The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.

Clove contains eugenol and has a strong fragrance. Generally speaking, the amount of clove in 5000 grams of fresh soup should be controlled between 5- 15 grams.

Use:

1 Generally speaking, the brine will be sweeter for the first time, and it will gradually disappear. The pickled food will be more and more delicious. (It always makes me reluctant to fall down)

Raw materials should be specially treated before brine, on the one hand, for cleaning, on the other hand, for better brine.

Check the color, fragrance, saltiness, amount of soup, etc. When using salt water, if there is any deficiency, it should be supplemented in time. Generally speaking, salt and soup are mainly needed.

After each use of brine, there will be a small amount of raw material residue (which will affect the water quality) or oil slick of meat floating on it (which is easy to deteriorate and make brine deteriorate). Remember that the surface of the filtered water should be covered with oil. Make it slag-free and smooth.

Generally, I use 10- 15 times to make brine. After use, put it in a ventilated place for shade, and then put it in the refrigerator for freezing. Take it out and thaw it next time.

Tip: 1 Don't marinate chicken wings for too long, the meat is too rotten to taste. If the lo mei is salty, don't add salt.