10 chicken wings? Coke for three 1.
Attachment others
Onion 1/2? Four slices of ginger? Cooking wine 15 ml? Soy sauce 15 ml? 5 ml of soy sauce? Vegetable oil 15 ml? Leek 1 root
The practice of coke chicken wings
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1
Prepare ingredients
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Wash chicken wings, add 1 tbsp cooking wine, and marinate at room temperature for 5 to 10 minutes (marinating chicken wings with cooking wine can better remove the fishy smell).
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Take half a pot of cold water and put it into chicken wings. After boiling a lot of water and bubbling, boil it for 30 seconds and take it out (cold water chicken wings can better drain blood, deodorize and sterilize).
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four
Skim off floating foam
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Take out the chicken wings, rinse them with cold water, and dry them in water. Slice the onion and ginger, and cut the chives into powder for later use (cold water washing will make the meat firmer and more elastic, and controlling water to dry can prevent oil from splashing on your body and scalding yourself when cooking).
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Prepare a wok and dry the water. Heat the wok, pour in 1 tbsp vegetable oil, add chicken wings to the cold oil, and simmer over low heat. First put the side with more skin and fry it in oil, then turn it over and fry the other side (just pour a little oil into the wok, it will give oil when frying chicken wings to prevent the finished product from being too greasy).
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Fry until golden on both sides, add onion and ginger and stir-fry until fragrant.
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Pour the coke into the chicken wings and turn to low heat (add a proper amount of coke, take the volatile chicken wings as the principle, prevent the water from evaporating too fast, and stew with low heat)
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Add 1 tablespoon of soy sauce and 1/3 tablespoons of soy sauce (if you don't want the color to be too dark, you don't need to add soy sauce, the finished product will be sweeter).
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Bring the fire to a boil and simmer for about 10 minutes. You can easily insert it with chopsticks and take out the onion ginger (the onion ginger is taken out to prevent the sauce from sticking to the pot and affecting the taste).
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Turn to high fire, collect juice, stir-fry until the soup is thick, turn off the fire and serve, sprinkle with chopped green onion for decoration; If the chicken wings are cooked and there is still a lot of soup, you can take them out first, and continue to collect the juice in the pot until it is thick, and pour it on the chicken wings (the simmering time is not too long, the chicken wings are easy to cook, and the chicken wings will not be tender after a long time, and it is easy to insert them with chopsticks, and the constant stir-frying can not only make the chicken wings evenly colored but also prevent the pot from being burnt, and the soup is rich and salty after the juice is collected, just without adding salt).