Three methods of braising chicken wings: the first method of braising chicken wings.
Exercise:
1. Boil chicken wings in water. (Bring to a boil and simmer slowly. Add onion, ginger, aniseed pepper, a little salt, a little pepper and a little dried seaweed. )
2. Take out the stewed chicken wings and dry them.
3. Mix salt, sugar, cooking wine, monosodium glutamate and a little vinegar for later use.
4. After the oil is hot, fry the dried chicken wings until golden brown, pour the sauce evenly, add a little water as appropriate, and simmer for about 5 minutes (subject to the taste).
5. thicken the starch with water and add a little coriander before cooking.
Braised chicken wings II
Exercise:
1. Break all seasonings (except shallots), put them into seasoning bags, put one or two white sugar in the oil pan, stir-fry until the white sugar melts-bubbles-bubbles fade-the white sugar turns golden, and add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow.
2. Put some hot water (never put cold water, because the heated meat will suddenly get cold, the skin will shrink, and it is difficult to cook the taste). Just enough water to drown the chicken wings.
3. Add seasoning packets and onion slices, a spoonful of soy sauce and a spoonful of salt. Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will mask the taste of chicken wings.
4. Stew chicken wings on medium fire, and thicken the juice when the soup becomes less, whichever is not dry.
The practice of braising chicken wings 3
Exercise:
1 Put oil in the pan, and when it is 80% hot, put one or two spoonfuls of sugar in the pan until each chicken wing turns beautiful golden yellow (this is the legendary fried sugar color).
Add some hot water as in the first step.
3 Same exercise 1.
Stew chicken wings on medium heat, and thicken the sauce when the soup becomes less, whichever is not dry.
5 collect thick soup, then take it out of the pot and serve it on a plate!