Ingredients: 8 chicken wings, a whole (peeled) onion, 2 ginger, 2 pepper, 3 grams of Le Jia sour soup and a packet of fat beef seasoning.

Method for making chicken wings in sour soup

Prepare all the ingredients and wash half of the chicken wings.

Peel the garlic, peel and slice the ginger, and wash the shallots.

Put the chicken wings in cold water, add some cooking wine, ginger and onion, and cook for about 4-5 minutes. Take out the chicken wings, rinse off the floating foam and drain for later use.

Garlic and ginger are minced, and a proper amount of pepper is taken out from the pepper package of Le Jia sour soup fat beef.

Pour a little oil into the pot, add pepper, garlic paste, ginger paste and pepper and stir-fry until fragrant. Then put the chicken wings in blanching water and stir-fry until both sides are golden yellow.

At this time, add sour soup and fat beef seasoning bag and continue to stir evenly.

The sauce is golden yellow and very attractive.

Add 500ml of boiling water, bring to a boil, and simmer for 12 minutes.

Chicken wings in sour soup are really delicious! Can be comparable to the taste in the restaurant!

This sour soup fat beef bag can be used to make sour soup fat beef and chicken wings, as well as crayfish, arowana, bullfrog and so on! The scope of application is also very wide.

Chicken wings wrapped in sauce are delicious, sour and salty!

Fresh vegetable chicken wings

Chicken wings 10 potato 1 green pepper 1 carrot half soy sauce 15g rice wine 15g oyster sauce 15g black pepper 2g sugar 5g salt 2g.

Method for making chicken wings with fresh vegetables

Cut the chicken wings along the joint of the flesh and blood with scissors and remove the bones.

Add 1 tbsp of soy sauce, 1 tbsp of rice wine, 2g of black pepper and 2g of salt to chicken wing meat, and marinate for15min.

When curing meat, we first mix the sauce of roasted chicken wings, 1 tablespoon oyster sauce, 1 tablespoon sugar and 2 tablespoons water and stir well.

After the chicken wings are marinated, put carrots, potatoes and shredded green peppers into the chicken wings together. Don't eat too much. Chicken wings will shrink when heated, and they will crack if they are stuffed too full.

Add a little oil to the pan and heat it. Add chicken wings and fry slowly. You can fry it for a long time to ensure that the vegetables inside can also be heated. In the meantime, be careful not to fry. When the vegetables are slightly softened, pour in the prepared juice, continue to cook slowly over medium heat, turn the chicken wings when the sauce begins to thicken, and coat both sides with sauce evenly. When the sauce is almost collected, turn off the fire and take out the pot.

The chicken wings are soft and tender, and the dishes are crispy. It is especially good to eat them with rich sauce ~