Material

Chicken wings root 5g

Onion ginger, salt, soy sauce, cooking wine and water

Method

1. Wash chicken wings root, soak it with water and skim off blood foam; Cut the onion into sections and slice the ginger for later use. (I don't enlarge the ingredients, and it's delicious.)

2. Add cooking oil to the pot, add soft sugar and stir-fry the sugar color. (Be sure to use a small fire, don't burn it)

3. When the sugar in the oil pan bubbles and turns brown, put the chicken wings in and stir fry them, so that each side of each wing root is evenly covered with sugar.

4. add chopped onion, ginger, salt, soy sauce, cooking wine and water, bring the pot to a low heat and cover it.

5. Chicken wings are easy to cook. Stew for 1 minutes on low heat, uncover the lid, and collect the soup on high heat. When the soup is almost finished, stir-fry it constantly, and don't let the chicken wings stick to the pot. After the soup is put away, you will find that the chicken wings are red and bright, and the color is very beautiful, so you will have an appetite when you look at them.

Method 2: Stew chicken wings with sand tea sauce

Material

"chicken wings root", "onion", "ginger", "rapeseed oil", "soy sauce", "sugar", "sand tea sauce",

Method

1: Prepare raw materials: chicken wings root, onion, and so on.

2: slice ginger and shred onion; Wash and dry the chicken wing roots, and poke holes in the front and back of each chicken wing root with toothpicks, which can be poked a little more and more delicious;

3: Heat the wok and pour in a proper amount of rapeseed oil;

4: Add ginger slices and stir-fry shredded onion until fragrant;

5: add chicken wings and fry until the surface is slightly yellow;

6: add appropriate amount of sand tea sauce;

7: add appropriate amount of sand tea sauce;

8: transfer appropriate amount of soy sauce;

9: add a proper amount of clean water;

1: Bring to a boil with strong fire, stew with medium and small fire, and then collect juice with strong fire; Turn off the fire and let it out.

Method 3: Roasted wing root with sand tea sauce

Material

"wing root", "King brand sand tea king", "chopped basil", "honey" and "salad oil",

Method 1: Thaw the wing root at room temperature, wash it, and use kitchen paper to absorb the surface moisture. Poke even holes on the surface of chicken skin with a toothpick.

2: Mix the yellow card sand tea king, honey and a little water into a sauce.

3: put the wing roots in, evenly coat them with sauce, and sprinkle with a little chopped basil. Refrigerate in the refrigerator for more than 3 hours.

4: the oven is 21 degrees, the middle layer is lit and baked for 18 minutes.

5: Brush a layer of salad oil before entering the oven, bake for 1 minutes, turn the wing roots over, brush another layer of oil, and bake for 8 minutes.

method four, five cups of chicken wings

material

main ingredient: five chicken wings.

Accessories: 4-6 scallions, about 8 slices of ginger.

seasoning: 1 tsp of refined salt, 1 cup of rice wine, 1 cup of clear water, 1 cup of white sugar, 1 cup of light soy sauce, 1 cup of aged vinegar and 1/2 tsp of light soy sauce.

Practice

First, put clean water in the container, add 1 tsp of refined salt, mix well, soak the chicken wings for about 2 minutes, then rinse, and then replace with 1/3 pot of refined water;

second, open another small pot with scallion and ginger slices;

3. Put 1 cup of rice wine, 1 cup of clear water, 1 cup of white sugar and 1 cup of light soy sauce. In order to deepen the color, put 1/2 tablespoon of light soy sauce. If you think the water is too little, you can add enough to cook the chicken wings.

fourthly, after boiling, simmer the seasoning to make the material taste;

5. at this time, blanch the chicken wings in another pot, pick them up, rinse them and drain them;

6. Pour the chicken wings into a pot with five cups of chicken seasoning, boil for 15 minutes, then add the old vinegar, cook for about 5 minutes, turn off the fire and stew for about 1 minutes. Enjoy!

tip

don't pick up the chicken wings immediately after the fire is closed, but soak them in the pot for 1~15 minutes, which will make them more tasty and colorful.