How to make braised chicken wings
Food Ingredients Ingredients: One bag of chicken wings (the middle wings are best, if using whole wings, separate the base, middle and tip of the wings). Blanch the chicken wings in water. Seasonings: ginger slices, green onion slices, dried chili peppers, Sichuan peppercorns, star anise, and garlic can also be added.
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Method 1
1. Boil the clean chicken wings in water. (After boiling the pot, simmer over low heat, add green onions, ginger, large peppercorns
Ingredients for making braised chicken wings (20 photos), a little salt, a few sharp chili peppers, and a few grains of dried shrimps.) 2 . Remove the stewed chicken wings and drain them. 3. Mix salt, sugar, cooking wine, MSG and a little vinegar and set aside. 4. After the oil is hot, fry the dry chicken wings until golden brown. Add the seasonings and sauce evenly. If necessary, add a little water and simmer for about 5 minutes (depending on the taste). 5. Add water to the starch to thicken it, and add a few coriander segments before serving.
Method 2
Ingredients: One bag of chicken wings (the middle wings are best, if using whole wings, separate the base, middle and tip of the wings). Blanch the chicken wings in water. Seasonings: ginger slices, green onion slices, dried chili peppers, Sichuan peppercorns, star anise, and garlic can also be added. Method: 1. Crush all the seasonings (except green onions) and put them into a seasoning bag. Put one or two sugars in the oil pan and stir-fry until the sugar melts and foams and the foam subsides. When the sugar turns golden brown, add the washing Clean chicken wings. Stir-fry over medium heat until each chicken wing turns a nice golden brown. 2. Add some hot water (do not put cold water, because the heated meat will suddenly become cold and the skin will shrink, making it difficult to cook and taste delicious). Just enough water to cover the chicken wings. 3. Add the seasoning bag, green onion slices, a small spoonful of soy sauce, and a spoonful of salt. (You don’t need to put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the aroma of the chicken wings). 4. Stew the chicken wings over medium heat. When the soup becomes less, turn to high heat to thicken the sauce. Make sure the pot is not dry.
Method 3
Ingredients: 600 grams of chicken wings (I bought whole wings) potatoes. Two auxiliary ingredients: 6 or 7 shiitake mushrooms, an appropriate amount of shallots, an appropriate amount of ginger, a clove of garlic. Appropriate amount of Sichuan peppercorns, 3 star anise, 3 cinnamon bark, 1 bay leaf, 1 or 2 slices of salt, 2 tablespoons of sugar, 1 tablespoon of cooking wine, dark soy sauce, Lee Kum Kee Braised Sauce. Steps to make: 1. Wash the chicken wings, and make a few lines on them before marinating, so that they will be cooked during the stew. It will be more flavorful; 2. Add cooking wine, ginger slices and a little salt and marinate for 5 minutes; 3. Cut the potatoes into pieces, put them in a bowl and add water to avoid discoloration, and add the dried mushrooms to warm water to rise; 4. Heat the pot and pour in Add appropriate amount of oil to the Sichuan peppercorns and fry them according to personal taste. 5. Pour the marinated chicken wings into the pot with ginger slices and cooking wine, stir-fry for a few times, add star anise, garlic cloves and add appropriate amount of water; 6. Water To basically cover the chicken wings, add two spoons of salt, cinnamon, bay leaves, shiitake mushrooms, and two spoons of braised sauce. Bring the water to a boil over high heat. 7. After boiling, reduce the heat to medium and simmer slowly. After 30 minutes, add the potatoes. Add the chicken wings, add a tablespoon of dark soy sauce, color the chicken wings, and stir-fry evenly; 8. Simmer over low heat for about 10 minutes, sprinkle with shallots, stir-fry a few more times, and it's ready to serve.