Ingredients: chicken wings 10, small pieces of ginger, 3 cloves of garlic and 2 chives.

Accessories: a little salt, sesame oil 1 tablespoon, 3 tablespoons of Chili oil, 500g of brine.

Practice:

1 Wash the chicken wings and chop them in the head and wings. Ginger, garlic and onion are minced.

Blanch the chicken wings in boiling water, remove the floating foam, pick them up and drain them. Add brine and simmer for 30-50 minutes.

3 put Chili oil in the pot, add ginger, minced garlic and salt, simmer until fragrant, add chicken wings and mix them up and down until ginger and minced garlic touch the surface of chicken wings.

4 Turn off the fire, add chopped green onion and sesame oil and mix well.

Brine production:

1 Divide the material 1 into two parts, put it into a loose gauze bag and tie the bag tightly.

2 ginger washed and broken; Wash and tie the roots of onion.

3 break the rock sugar, put it into the pot with oil, stir-fry it with low fire until it is dark red, add 500 grams of boiling water and stir well to make it sugar-colored.

4 pot on fire, add 5000 grams of fresh soup, add ginger, onion, salt, a little soy sauce, sugar, and then add spice bag. After boiling, slowly boil it with low fire until the fragrance overflows, which is fresh brine.

Second, braised chicken gizzards

1. Take out the frozen chicken gizzards and thaw them! And clean it.

2. Boil the washed chicken gizzards in boiling water for two or three minutes. Not only floating foam can be removed, but also fishy smell can be removed.

3. Put oil in the wok, pour a little soy sauce and add pepper water.

4. After the water is boiled, add marinade and chicken gizzards, and add appropriate amount of salt.

5. After the pot is boiled, add the pepper powder and turn down the heat. Turn off the fire when it is boiled into thick juice (it takes about 5 minutes)