Main ingredient: 6 chicken wings.
Seasoning: salad oil, salt, 100 grams of rock sugar, 5 green onions, 5 slices of ginger, 1 anise, soy sauce, white pepper, Huadiao wine.
Practice
1. Wash the chicken wings, change the knife, front and back each cut on the two knives, easy to taste.
2. Boil water in the pot, put the chicken wings blanch for half a minute ~ 1 minute to remove the blood of chicken wings can be.
3. Put a little oil in the pot, open a small fire, put the star anise stir fry flavor, and then put the ginger stir fry. Don't put too much oil in the pot, or else the sticky soup won't be easy to wrap around the chicken wings when the juice is collected later.
4. ginger stir-fry flavor and then put onion stir-fry, ginger and onion can not be put at the same time, or onion stir-fry paste, ginger stir-fry flavor, be sure to pay attention to the order.
5. After the scallions stir-fried flavor, put the chicken wings stir-fried.
6. Stir-fry until the surface of the chicken wings can be slightly yellow, so deal with it, chicken wings eat up strong not greasy. Pour in the Huadiao wine, just missed the chicken wings can be.
7. Then add a small bowl of water, otherwise the flavor of wine will be too strong, like the flavor of wine thicker, you can add more Huadiao wine in the last step, do not need to add water.
8. Add rock sugar.
9. Put a little soy sauce, play the role of coloring, never more, more chicken wings will turn black.
10. Add a little pepper, play the role of aroma and deodorization.
11. Add a spoonful of salt to enhance the flavor.
12. Large fire boil to small fire, cover and simmer for 15 to 20 minutes, the soup becomes sticky red, slightly increase the fire, to keep stirring to prevent the wings from becoming mushy, so that the wings evenly hung on the juice, turn off the fire out on it.