2. Add about four tablespoons of vegetable oil and three or four tablespoons of sugar to the pot. When the sugar just turns brown, put it into the chicken wings, quickly turn it over, add appropriate amount of sauce, pepper noodles, oyster sauce, sesame oil and water starch, and add half a bowl of water to stir well. When the juice is thick, add a few drops of tail oil, stir well, then pick up the chicken wings, pour in the mushrooms, boil slightly and serve.
Steps:
1. Wash the whole chicken wings and cut them into 3 sections for later use.
2. Soak the mushrooms in advance, slice the ginger, and cut the onion for later use.
Put a little oil in the pan and fry the chicken wings until they are slightly burnt.
4. Leave the bottom of the pot and fry shallots, ginger and mushrooms.
Step 5 add chicken wings and stir fry
6. Add cooking wine, oyster sauce, soy sauce, rock sugar and other seasonings and stir well.
7. Add appropriate amount of water to boil, turn to slow fire, cover the lid and stew for about 30 minutes.
8. Finally, collect the soup until it thickens.
Cooking tips
1, chicken wings are cut into three sections, and the meat above the wing root joint has scratches, which makes it easier to cook.
2. When stewing, put the big chicken wings into the pot first, and then cook them when the tip of the wings is halfway burned to avoid being too rotten.
3. If you feel that the color is not enough, you can add some soy sauce to assist in coloring when it is almost cooked.
4, don't add too much soy sauce, the taste is not enough to season with salt.