Cola Chicken Wings

Wash the chicken wings (about a pound, it depends on how many of you there are). If the wings are medium, cut the middle into two pieces and stew them to add flavor. Add boiling water and blanch them. Out of spare.

Put a little oil in the wok, add some Sichuan peppercorns when the oil is hot, and put in the chicken wings immediately (it will be very dangerous at this time, oil will jump everywhere, it is recommended to prepare the pot lid and close it immediately). Stir-fry until the surface of the chicken wings turns slightly yellow. Pour in cola and soy sauce. (Cola 3 soy sauce 1) The total amount of liquid will cover the chicken wings. Bring to a boil over high heat and simmer over medium to low heat until the soup becomes thick. Turn off the heat and eat.

Remember, don’t put too much soy sauce, it will be salty. No need to add any seasonings other than these, keep it simple.

For cold dishes, bamboo shoots, cut into shreds, marinate with some salt, drain the marinating water for about five minutes, add vinegar, soy sauce (a little), chicken essence, MSG (MSG can be brewed with a little warm water) , put the MSG water on the dish, the taste will be fresher) pepper, then put a little less oil in the pot, a little pepper, turn off the heat when the pepper turns black and mushy, pour the hot pepper oil onto the shredded bamboo shoots, mix well .

My family often eats cold bamboo shoots recently. It is very healthy to eat this kind of bitter vegetable in summer.