1, wash the bought chicken wings a little and put them in the stew pot; Cut ginger slices, a little, and put them into the pot;

2. Add cola and drown the chicken wings; Add soy sauce, probably cola's 1/3. Just look at the color red and black. Cover the pot and cook over high fire;

3. After boiling, change to low heat for stewing. In the process of stewing, you can see if the color is red. Too light is sweet, too deep is salty. The stew is almost ready. Just poke the chicken wings with chopsticks and feel soft.

Dried roast chicken wings

Ingredients: 250g chicken wings, 75g pork suet, 30g watercress, 2 eggs, 40g dried bean powder, 50g peanut oil, clear soup150g.

Production process:

1. Mix chicken wings into paste with salt, cooking wine, pepper noodles, eggs and dried beans, mix them well, peel the suet into granules, and fry them in hot oil.

2. Fry the chicken wings in the oil pan until golden brown.

3. Stir-fry the watercress until red, add the soup and cook it slightly, then add oil ding, ginger, garlic, onion, soy sauce, cooking wine and sugar, and add monosodium glutamate to serve.

Features: Deep red color, tender and smooth chicken wings, salty and spicy.

Home-cooked brown-leaf chicken wings

Ingredients: chicken wings, mushrooms, lotus root, glutinous rice.

Making:

1, steamed glutinous rice for later use. Soak the mushrooms for later use. Wash the lotus root. According to the number of chicken wings, soak the same number of palm leaves for later use.

2. Soaked mushroom slices.

3, chicken wings braised (braised process is slightly), be careful not to collect juice, the heat can be very tender.

4. Take out the chicken wings for later use.

5. Pour the mushrooms into the juice just stewed with chicken wings and stir fry, so that the mushrooms can eat enough juice. Don't finish the juice.

6. Chop the lotus root and mix it with steamed glutinous rice. If there is still sauce in the pot, pour it together and mix well.

7. Each palm leaf is wrapped with a chicken wing, some mushrooms, some mixed glutinous rice and lotus roots. Pay attention to let other things wrap the chicken wings inside as much as possible.

8, plate, steam on the pot. After smelling the fragrance, turn off the fire for 5 minutes.

9. Peel off the palm leaves and eat them. Better eat it while it's hot.

It tastes better when steamed.

Spicy roast chicken wings

Materials:

1, chicken wings

2. Seasoning: salt, soy sauce, chicken essence, pepper powder, Chili powder, pepper, ginger juice, garlic powder, sesame, spiced powder, cumin powder, sesame oil, onion and cooking wine!

Exercise:

1. Wash chicken wings, put them in a bowl, and add all seasonings;

2. Stir evenly and immerse for at least two hours to make it tasty;

3. Put the submerged chicken wings on the baking net and bake them in the oven for 250 degrees 10 minute to collect water;

4. Take out the grill, turn the chicken wings over, then oil them and bake them in the oven for 10 minutes. Take it out, turn it over and brush it with oil, and then bake it in the oven for ten to twenty minutes.

Dawn Tip: If you like dry baked food, you can extend the baking time, if you like soft baked food, you can reduce the baking time, and the seasoning can be added or subtracted at will. However, this seasoning is summed up through several experiments, and the taste is OK. In addition, I think ginger juice and garlic powder are easier to taste than ginger slices and garlic slices.

Menu Name: Apple Chicken Wings

Menu category: home cooking

Recipe making: main ingredients: chicken wings

Accessories: Apple

Seasoning: cooking oil, onion, soy sauce, cooking wine, dried pepper, salt, clear soup.

Exercise:

1. Wash chicken wings and blanch them with boiling water until they are half cooked;

2. Peel the apple and cut it into hob blocks, cut the onion into sections, and cut the dried pepper into sections;

3. light the fire in the pot. When the oil is hot, stir-fry the onion, pour in the soy sauce, stir-fry the chicken wings until the color is higher, add the apple, clear soup, cooking wine, salt and dried red pepper, cover and stew for 25 minutes, and collect the soup.

Features: crisp meat and unique taste.

Osmanthus fragrans chicken wings

Ingredients: 6 chicken wings in the middle, a little osmanthus.

Exercise:

1. Wash and drain the chicken wings, and marinate them with osmanthus, salt, soy sauce, ginger paste and garlic paste for 2 hours.

2. Fry the chicken wings in the pot until both sides are yellow.

3. Boil the soy sauce and brown sugar into a paste and put it on the fried chicken wings for a while.

4. Sprinkle osmanthus after serving.

Spiced chicken wings

Ingredients: chicken wings (chicken legs, meat, ribs) 500g.

Seasoning: spiced (available in Asian stores) 200g, soy sauce 50g, oil 50g, salt 10g, rock sugar 30g (sugar is also acceptable).

Exercise:

1. Heat the oil in the pan, add the five spices and stir fry.

2. Wrap the five spices in gauze (of course, you don't need to wrap them, but you will have trouble eating them, and there are fennel and pepper particles everywhere), add water to boil and skim off the foam.

3. Add soy sauce, salt, rock sugar and chicken wings, and cook the chicken wings to taste.

The remaining soup can be reused for about ten times in the refrigerator, with some salt, rock sugar and soy sauce in the middle. Very affordable! ! !

Wiki chicken wings

Chicken wings 150g. Peanut oil 500g (actually 60g oil), salt 5g, chicken essence 3g, Meijia soy sauce 15g, glutinous rice flour 10g, Shaoxing wine 10g, and a little pepper.

1. Wash the chicken wings and cut off the first section, leaving the second section connected with the tail section.

2. Add salt, chicken powder, American soy sauce, glutinous rice flour, Shaoxing wine and pepper to the chicken wings and marinate for about 20 minutes.

3. Add oil to the wok. When the oil temperature is 120℃, add the raw materials, fry until golden brown and cooked, and take it out and eat it.

Deep-Fried Chicken with Chili Pepper

Ingredients: 24 chicken wings (about 750g) and 500 pork chops.

Ingredients: 50 grams of water-soaked mushrooms, 50 grams of fresh winter bamboo shoots and 50 grams of green onions.

Seasoning: ginger 10g, Shaoxing wine 50g, red wine 50g, soy sauce 30g, sugar 10g, chicken soup 1000g and cooked lard 500g (about 60g).

Operation: 1. Wash the chicken wings, mix well with a little Shaoxing wine and soy sauce, fry them in a 60% to 70% oil pan until the skin is golden, and pour them into a colander to drain the oil.

2. Heat the lard (50g) cooked in the original pot, stir-fry with onion and ginger, add pork chops until it changes color, pour chicken wings, add Shaoxing wine, soy sauce, white sugar and chicken soup, bring to a boil, and simmer for 20 minutes. When the chicken wings are crisp and cooked, switch to high fire, put the water-soaked mushrooms and bamboo shoots into the pot, cook until the soup is thick, remove the pork chops and ginger slices, cook the red wine and pour it into the bowl.

Spicy chicken wings

Ingredients: chicken wings, pepper, pepper, sugar, soy sauce, cooking wine.

Operation: 1. Wash the chicken wings and marinate them in cooking wine and soy sauce for 20 minutes.

2. Then put the oil in the pot, heat it, pour in the chicken wings and fry it.

3. Pour in the soy sauce and cooking wine with pickled chicken wings, and then stir-fry.

4. Add pepper and pepper and stir fry.

5. Finally, add a proper amount of hot water, add some sugar, cover the pot and cook over medium heat. Finally, add some salt to taste, and then collect the juice on high fire.

That's enough. I recorded all the smells for you.