Ingredients

Main Ingredients

6 Chicken Wings

Seasoning

Salad Oil

Moderate

Salt

Moderate

Ice Sugar

3 Pieces

Scallion

3 grams

Ginger

Moderate

Anise

1

Soy sauce

Moderate

Old soy sauce

1 tablespoon

Braised chicken wings and roots practice

1. Chicken wings and roots net blanching a few minutes in the water, clean and dry water standby

2. Pan hot oil, pour in chicken wings and roots quickly pawing the pan and stir-fry evenly, and frying until both sides of the golden color

3. Chicken wing root is very well cooked, about 15-20 minutes. The soy sauce and soy sauce are salty enough, no need to add additional salt. Two or three pieces of rock sugar is enough to make the meat brighter in color and slightly sweet, but not too sweet

Cooking Tips

1, the ginger in stews must be peeled, otherwise it will have an earthy taste.

2, stewed meat class generally have to blanch in water first, which can effectively remove the blood of the meat as well as unclean impurities.

3, stewed meat class must be heated water, otherwise cool water meat instant contraction, stewed meat is not tender.