Ingredients: 1, fresh chicken wings (preferably, I have also used ground chicken legs bought in the supermarket, which is not bad, but the chicken skin is much, which will produce a lot of chicken oil) 2, fresh ginger (sliced) 3, a cup of soy sauce (you can add more soy sauce if your taste is heavy) 4, a cup of white sugar (if the taste is average, soy sauce and white sugar are almost equal) 5.

Practice: add a proper amount of cooking oil to the wok (not too much, or 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. When the fragrance of ginger wafts out, put the chicken wings into the wok. Otherwise, the chicken wings will soon paste the wok. Be patient and stir fry over medium heat until the chicken wings are slightly yellow. At this time, add a cup of soy sauce first. (Put sugar in a cup filled with soy sauce, and put the sugar on the side of the mark with 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 same time. If you like the taste of wine, you can add a little more wine to the mark, and the liquid in the pot is diluted. At this time, you can cover the pot for a short time, about 1 minute.

Practice 2:

Main 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 tablespoons of oil.

Practice:

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

2. Ginger and garlic were shot with the back of the knife, and the mushrooms were soaked 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 materials 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:

Ingredients: chicken wings

Practice: wash the chicken wings, put the base oil in the frying spoon to fry off 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. Cook for ten minutes, then thicken the soup, so that the soup can be put into the chicken wings. Presents a bouquet of wine, spices and chicken. This dish has a strong flavor and soft meat.

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

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

Practice 4:

Raw materials:

Tender Sanhuang chicken 1 chicken (about 800g), 1 cup of cooking oil, 1 cup of soy sauce, 1 cup of rice wine, sesame oil15g, 20g of ginger and 30g of onion.

Practice:

1, the tender Sanhuang chicken is washed and chopped into 5cm pieces, and the chicken gizzards and liver are also chopped into small pieces, all of which are put into a sand bowl (with the chicken skin facing upwards); 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 the raw materials in the pot can be evenly stained with these seasonings.

3. Put ginger slices and onion segments on the chicken surface (no water is released), cover the chicken, and simmer on low heat.

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

5. After half an hour, open the lid to see the saltiness and softness of the meat. If the saltiness is suitable and the meat is fragrant and rotten, turn off the fire.

6. Pour in sesame oil and start the pot.

Production tips:

You must choose young chickens, otherwise it will be difficult to stew them. Sanhuang chicken is the best.