materials

chicken wings, soy sauce, sugar, cooking wine, chicken essence, honey, onion and ginger

1. Wash the chicken wings, cut them horizontally on the back, boil the water in the pot, put two pieces of ginger, add some cooking wine, add chicken wings, boil them for 3 minutes and take them out for later use.

2. Add hot oil to the pan, stir-fry with soy sauce first. Here, soy sauce takes only a few tens of seconds. Add chicken wings and stir-fry.

3. After the chicken wings are colored, add sugar, cooking wine and water (the amount of water is more than that of the chicken wings), and bring to a boil with medium fire. When the juice is about to be harvested, add chicken essence and a little honey (honey is added to enhance fragrance and color, and the surface is bright)

4. Continue to harvest the juice to an ideal state. The ideal state is that the juice is almost dry, but it is not the state of the lake pot. Take the plate and sprinkle with chopped green onion.

ingredients: a bag of chicken wings (the best wing, if the whole wing is used, the root, middle and tip of the wing should be separated). Blanch chicken wings with water. Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. You can also add garlic.

Practice

1) Put the oil into the pan. When it is 8% hot, put one or two spoonfuls of white sugar into the pan. Stir-fry until the white sugar melts-bubbles-bubbles subside-the white sugar turns golden, and then add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow ... (This is the legendary fried sugar color)

2) Add some hot water, (never put cold water, because the meat pieces that have been heated suddenly get cold, and the skin will shrink, making it difficult to cook and taste). Just enough water to drown the chicken wings.

3) Add seasoning and onion slices, a spoonful of soy sauce and a spoonful of salt. (Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the fragrance of the chicken wings.)

4) Stew the chicken wings with medium fire, and when the soup becomes less, turn to high fire to thicken the juice, whichever is not dry.

5) collect the thick soup, then take it out of the pot, put it on the plate and serve it!