First, the practice of stewing chicken wings
1. Each chicken wing is cut obliquely for three times, which is convenient to taste. Blanch, remove and dry for later use.
2. fry chicken wings and turn yellow on both sides.
3. Pour out all the oil, put a little oil in the pot, add onion, ginger and star anise, and stir-fry with low fire to get the fragrance.
4. Pour in soy sauce and soy sauce one by one, pour along the pot, and remove the sauce flavor of soy sauce. Add rice wine and rock sugar.
5. After the fire boils, add the chicken wings, and the soup should be flush with the chicken wings. If it is not enough, add rice wine.
6. Burn the whole fire and turn the chicken wings from time to time. Until the soup thickens. Add some monosodium glutamate to taste and serve.
Second, the practice of cumin chicken wings
1. Wash the chicken wings, and cut a hole (depth and chicken) about two centimeters with the tip of the knife, so as to taste and cook quickly.
2. Mix a proper amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour.
3. Shred ginger, mince coriander, add chicken wings and mix well.
4. Turn the chicken wings every 10 minute to ensure that both sides can be fully flavored.
5. Pour the oil into the pot and heat it. Pick up the shredded ginger and garlic and throw them away.
6. Turn off the heat, slowly fry the chicken wings in the pot until golden, and turn the other side to golden.
7. Sprinkle a few drops of wine, then cover the pot for a few seconds.
8. Add water and juice just poured into marinated chicken wings (chicken wings can only be submerged by half), sprinkle with a small amount of coriander powder and cover. Bring to a boil and simmer.
9. After about 5 minutes, collect the juice and serve.
10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves.
Third, the practice of coke chicken wings
1. Take chicken wings (for uniform heating, it is best to choose all the middle parts of chicken wings) and thaw them;
2. Marinate chicken wings with wine+salt+ginger for about 20-30 minutes;
3. Cut the onion (inch) for use;
4. Heat the oil to medium heat, and stir-fry the onion in the oil pan;
5. Add chicken wings and stir-fry until the appearance is slightly burnt (fire);
6. Add cola to basically cover the chicken wings, add appropriate amount of soy sauce, and slowly burn over medium heat;
7. Pay attention to flipping chicken wings from time to time to avoid sticking to the pot;
8. When the juice is almost collected, you can start the pot.