Roasted mushrooms with chicken wings: 3 chicken wings, 400g fresh mushrooms, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, pepper 1 slice, star anise 1 slice, cooking wine1tablespoon, braised soy sauce.

Practice steps:

1. Wash chicken wings, cut them into pieces with a knife, cut off the roots of mushrooms, wash them, and cut them into two pieces.

2. Add water to the pot, blanch the chicken pieces in cold water, boil the water, blanch for 4-5 minutes, skim the floating foam, remove the blood and control the water for later use. Blanching chicken pieces can not only remove the blood of chicken itself, but also remove the fishy smell, which can make the protein of chicken more compact.

3. Blanch the mushrooms, blanch the mushrooms until they become soft, and take out and control the water for later use. Blanch the mushrooms to remove the odor and make them taste more pure. Almost all mushrooms have a bad smell. Boiling mushrooms in water can remove this taste, thus making the taste of mushrooms more pure and delicious.

4. Heat the oil in the pot, add pepper, star anise, onion, ginger and garlic, stir-fry until fragrant, add chicken pieces and stir-fry evenly, pour in braised soy sauce and soy sauce, stir-fry chicken wings and color.

5. Add mushrooms, pour appropriate amount of hot water to make them flush with the ingredients, then add sugar and cooking wine, bring to a boil with high fire, turn to low fire, bake until there is a little soup left, then turn to high fire to collect the juice, turn off the fire, take it out and put it on a plate.