Method 1:

Ingredients: 1. Fresh chicken wings (preferably, I've also used ground chicken legs bought in the supermarket, which is not bad, but with a lot of chicken skin, it will produce a lot of chicken oil) 2. Fresh ginger (sliced) 3. A cup of soy sauce (if your taste is heavy, you can add more soy sauce) 4. A cup of white sugar (soy sauce and white sugar if the taste is average). The better and more fragrant the wine is, the more delicious it will be. In fact, Erguotou is fine, but you can't use the soaked medicinal liquor, which will taste strange.) 6. Cooking oil

Practice: add a proper amount of cooking oil to the wok, (not too much, otherwise it will be too greasy after cooking, and it is better to be able to fry chicken wings). When the oil is cooked to 5% maturity, add fresh ginger slices and stir fry. Be patient and stir-fry until the chicken wings are slightly yellow. At this time, first add a cup of soy sauce, stir-fry for a few times, and then add a cup of sugar after the soy sauce boils. (Use the cup filled with soy sauce to fill the sugar, and put the sugar on the side of the mark of soy sauce.) Continue to stir-fry until the soy sauce and sugar mixture in the pot are fully mixed and become a little sticky. At this time, you can put wine in it, and pour the sugar at the mark. If you like the taste of wine, You can add a little more wine, and the liquid in the pot is diluted. At this time, you can cover the pot for a short time, stir fry for about 1 minute, then cover it, and wait until the liquid becomes sticky again, then you can go out of the pot!

Method 2:

Ingredients:

Half a chicken, 5 mushrooms, 4-5 pieces of ginger and 4-5 pieces of garlic.

Accessories:

A: a little wine, soy sauce and black sesame oil.

B: 2 tbsps of oil.

Practice:

1. Wash the chicken, chop off the chicken wings at the joints, cut the chicken in half by the way, and then chop the two halves into small pieces.

2. Ginger and garlic are patted with the back of a knife, mushrooms are soaked in soft water and pedicled, and cut in half respectively. [Gourmet China ]

3. Take a soup pot, add oil, ginger slices and garlic, and saute with strong power for 3 minutes.

4. Add the remaining ingredients and seasonings into the sauté ed soup pot, cover it, cook it with high power for 8 minutes until it boils, remove the cover, and bake it with medium power for 22 minutes.

practice 3:

main ingredient: chicken wings

practice: wash the chicken wings, put the base oil in the frying spoon to fry the water vapor, prepare a cup of soy sauce, a cup of onion, ginger and garlic, aniseed and a cup of wine, and pour them into the chicken wings. Boil for 1 minutes, and thicken the soup to make it into the chicken wings. Presents a bouquet of wine, spices and chicken. This dish has a strong flavor and soft meat.

key to production: put more seasoning, simmer for a little longer, and pay attention to collecting dry juice.

characteristics: the chicken is warm and beneficial, and it adds more aroma after being cooked with wine.

Method 4:

Ingredients:

1 tender Sanhuang chicken (about 8g), 1 cup of cooking oil, 1 cup of soy sauce, 1 cup of rice wine, 15g of sesame oil, 2g of ginger and 3g of scallion

Method:

1. Wash tender Sanhuang chicken and chop it into 5cm-sized pieces. Slice ginger and cut onion.

2. Pour cooking oil, soy sauce and rice wine into the sand bowl in turn, and shake the sand bowl so that all the ingredients in the pot can be stained with these seasonings.

3. Put ginger slices and shallots on the chicken surface (without water), cover it and simmer it.

4. In the process of simmering with low fire, in order to avoid the leakage of aroma when the lid is opened, I take the method of grabbing the ears of the casserole and shaking the casserole horizontally in the same direction, so that the soup and oil secreted from the pot are evenly distributed.

5. After half an hour, open the lid to see the salty and soft meat. If the salty and soft meat is suitable, turn off the fire.

6. pour in sesame oil and bring to the pot.

making tips:

you must choose tender chickens, otherwise it will be difficult to stew them. Sanhuang chicken is the best. After answering the report, I hope it will help your question. If you are satisfied, please adopt o(∩_∩)o ... Haha.