Chicken wings, soy sauce, sugar, cooking wine, chicken essence, honey, onion, ginger.
working methods
1. Wash the chicken wings, cut the back twice, boil the water in the pot, add two pieces of ginger, add some cooking wine, add the chicken wings, cook for 3 minutes, and take out for later use.
2, add hot oil to the pot, add soy sauce and fry first. It takes only a few tens of seconds to make soy sauce here, and stir fry with chicken wings.
3. After the chicken wings are colored, add sugar, cooking wine and water (the water should cover the amount of chicken wings), bring to a boil with high fire, and add chicken essence and a little honey when slowly collecting juice on medium fire (honey is added to enhance fragrance and color, and the surface is bright).
4. Continue to collect 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 the chicken wings with water. Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. Garlic can also be added.
working methods
1) Put oil in the pot. When it is 80% hot, put one or two spoonfuls of sugar into the pot. Stir-fry until the sugar melts-bubbles-bubbles subside-sugar turns golden yellow. Add washed chicken wings. Stir-fry in medium heat until each chicken wing turns beautiful golden yellow ... (this is the legendary fried sugar color)
2) Put some hot water (never put cold water, because the heated meat will 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 mask the taste of chicken wings.
4) Stew the chicken wings with medium heat, and when the soup becomes less, change the fire to thicken the juice, whichever is not done.
5) collect thick soup, then take it out of the pot and serve it on a plate!