Ingredients required for sweet and sour chicken wings: 8 chicken wings, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, about 10 peppercorns, 1 aniseed, 1 tablespoon of cooking wine, braised soy sauce Half a tablespoon, 2 tablespoons of rock sugar.

Steps:

1. Prepare the required materials, clean the chicken wings, cut the green onions into sections, slice the ginger, and crack the garlic.

When purchasing, it is best to choose chicken wings that are yellow and dry. The color of the meat is bright, there are no broken bones, and there is no congestion on the surface. Do not buy chicken wings that are bright, white, and have too much water. The skin of fresh chicken wings is white or shiny. Beige and shiny, with residual hairs and hair roots, the meat is elastic and has a special chicken flavor.

2. Make two cuts on both sides of the chicken wings with a knife to make the chicken wings more flavorful.

3. Add water to the pot, blanch the chicken wings under cold water, skim off the foam after the water boils, take out the chicken wings, drain the water and set aside.

When blanching chicken wings, use cold water to remove the blood foam from the chicken wings. Blanching can also remove the fishy smell of the chicken.

4. Heat oil in the pot, add rock sugar, stir-fry continuously with a spatula, and stir-fry the rock sugar over low heat. After the rock sugar melts, the oil surface will begin to bubble and the color will turn brown. , the sugar color will be fried. At this time, the chicken wings will be fried immediately. If it is too late, the sugar color will be overcooked.

In order to ensure that the sugar color is well fried, it is recommended to fry over low heat, because it is difficult to control the time when frying over high heat, and it is not easy to overcook when frying over low heat. If the sugar is overcooked, it will taste bitter.

5. Immediately add the chicken wings and fry until golden brown on both sides. Add the green onions, ginger slices, garlic granules, peppercorns, and aniseed, and stir-fry until fragrant.

Use rock sugar to fry the chicken wings to give them a sugary color. The color will be red and bright, not black. Use dark soy sauce to adjust the color, which will easily turn black and affect the color and appetite.

6. Pour in hot water and adjust the amount of water. Just make it level with the chicken wings. Pour in the cooking wine, braised soy sauce, 1 tablespoon of rice vinegar, add an appropriate amount of salt, bring to a boil over high heat, then turn to medium heat and simmer until the flavors are infused.

You need to use hot water to cook chicken wings. The cooked chicken is tender and does not use firewood.

7. When there is a little soup left after cooking, pick out the green onions, ginger slices, garlic granules and aniseed, and use high heat to reduce the juice. Finally, wrap the chicken wings with a little juice, pour in rice vinegar and stir-fry. Stir evenly, transfer to a plate, sprinkle with white sesame seeds, and a plate of sweet and sour chicken wings is ready.