When dealing with meat, many people like to use blanching to remove fishy smell. Blanching water to remove fishy smell is very effective, but it is not the best method. Blanching can effectively remove the fishy smell of meat, but fresh meat will become old and firewood to some extent as long as it is blanched, especially chicken. Therefore, blanching will greatly affect the taste when making coke chicken wings. I never need to blanch the chicken wings for cola. I just need a little trick to remove the blood and fishy smell from the chicken wings. The chicken wings are tender and not fishy, and they are much more delicious than the blanched chicken wings. My family loves them.
Today, I made coke chicken wings for my children. I will share my method and my method of removing fishy smell with you.
Main ingredients: chicken wings 8- 10, garlic, ginger, three or four millet spicy. Half a bottle of coke, proper amount of oil, salt, light soy sauce and cooking wine.
Practice tutorial: 1, clean the chicken wings, and cut two or three knives on both sides of each chicken wing. Chop garlic, slice ginger, and cut millet into sections for later use.
2. Put the chicken wings into a large basin and pour enough water, add two tablespoons of cooking wine and two tablespoons of salt, and soak them for half an hour in advance. This step is the key to removing fishy smell. Don't underestimate the role of salt and cooking wine. Many people only add cooking wine to remove fishy smell when curing or cooking. In fact, soaking meat and adding cooking wine also has a good fishy smell removal effect. Adding salt to the water turns it into salt water, and the concentration density of salt water is higher than that of water, which can make the blood in chicken wings precipitate faster and remove the fishy smell at the same time.
3, chicken wings soaked in bleeding water and washed several times to drain the water. Pour a little oil into the pot, turn on a small fire, and add chicken wings when the oil starts to get hot. When frying chicken wings, don't turn over too fast, which is not conducive to frying burnt noodles. Turn the noodles once every two minutes or so, so don't worry about the low paste.
4. When the chicken wings are browned on both sides, pour in ginger, garlic and pepper, stir-fry until fragrant, then pour in soy sauce, stir-fry until the chicken wings are colored, and pour in enough cola, which is less than two-thirds of the chicken wings. Cover the pot, simmer for three minutes, turn the chicken wings over halfway, cover and cook for about three minutes. Uncover the lid and cook until the soup is thick. Turn to low heat and collect the juice, and you're done. When you collect the juice, you must keep stirring it, otherwise the cola syrup will easily become mushy and bitter.