2. take out the chicken wings, dry
3. in the bottom of the pan pour a little peanut oil, wait for the oil five layers of heat into all the chicken wings, both sides of the frying is good, then pinch out, pour the ketchup
1.
2. Add salt, cooking wine, pepper, cumin, chili powder, soy sauce.
3. Mix well and marinate to taste.
4. Heat the oil and add the chicken wings.
5. Slowly fry on medium heat.
6. Fry for a few minutes.
7. Turn over, fry the other side, both sides are cooked, frying can be.
Chicken wings, mushrooms, green and red bell peppers, ginger, scallions, oil, salt, yellow wine, light soy sauce, soy sauce, sugar, monosodium glutamate.
Practice Editor
1, first of all, the chicken wings off the bone, wash all the ingredients;
2, chicken wings repeatedly washed with water, each wing cut off at the waist, divided into two; chicken wings with salt, soy sauce, soy sauce, soy sauce, yellow wine, sugar, ginger marinated for a few moments; (marinade retained three points of salty comparative insurance)
3, sitting in the pot of hot oil, high heat, under the bone-less chicken wings stir-fried To the raw, sheng up;
4, the pot to stay in the bottom of the oil, first under the part of the onion explosion incense, and then put mushrooms, green and red peppers fried, put a little salt to taste;
5, pour into the chicken wings stir-fried evenly, and finally put the rest of the onion down, add monosodium glutamate can be loaded on the plate.
1. Boil the net chicken wings with water. (After opening the pot with the fire
Making the materials of braised chicken wings
Making the materials of braised chicken wings (17)
Slow stewing, which add green onions, ginger, peppercorns and seasonings, salty salt a little, a few sharp chili peppers, and a few grains of seaweed.)
2. Fish out the stewed chicken wings and control dry.
3. Mix salt, sugar, cooking wine, monosodium glutamate (MSG) and a little vinegar.
4. When the oil is hot, fry the dry chicken wings until golden brown, pour the seasoning evenly, add a little water if necessary, and simmer for about 5 minutes (to taste).
5. Starch and water thickening, add a little parsley before leaving the pot.
Two
1. All seasonings (except green onion) are broken up and put into a seasoning bag. Put one or two pieces of sugar into a frying pan and stir-fry until the sugar melts and bubbles - the bubbles subside - and the sugar turns golden brown, then put in the cleaned chicken wings. Stir-fry over medium heat until each piece of chicken wing turns a nice golden brown color.
2. Put in some hot water, (never put in cold water, because when the already heated meat pieces are suddenly cold, the skin will shrink and it won't be easy to cook or flavor). The amount of water is just enough to submerge the chicken wings.
3. Put in the seasoning bag and sliced green onions, a small spoon of soy sauce, a spoon of salt. (You don't need to put too much soy sauce, because the stir-fried sugar color is enough, and too much soy sauce will cover the flavor of the chicken wings themselves).
4. Stew the chicken wings over medium heat, and when the broth gets low, turn up the heat to thicken the sauce, so that it doesn't dry out the pot.
Three
Braised Chicken Wings
Braised Chicken Wings (2 pics)
1Put oil into the pan, and when it is 80% hot, put one or two spoonfuls of sugar into the frying pan until each piece of chicken wings turns into a nice golden color ...... (this is the legendary stir-fried sugar color)
2Put some hot water into it. (This is the legendary fried sugar color)
3 Same as practice one.
4In medium heat, the chicken wings will be stewed, and when the soup becomes less, change to high heat to thicken the juice, so as not to dry the pot.
5Thicken the soup, and then out of the pot, plate, serve!