Guifei chicken wings is a traditional dish in Sichuan Province, belonging to the Sichuan cuisine; with wine cut chicken wings mass rose color, with the color of Guifei drunkenness rhyme, giant wings good to fly, fly and Fei sound metaphor, so the name. The color of the dish is golden and shiny, fresh with a little lychee flavor, soft and glutinous texture, and the aftertaste has the lingering aroma of wine.
Practice 1
Ingredients
Materials: 400g chicken wings, 10g asparagus, 2 green onions, 1 small piece of ginger, cornstarch,
Guife Chicken Wings
Seasonings: 30g cooking oil, 1 tsp sesame oil, 3 tsp soy sauce, 2 tbsp stock, 3 tsp cooking wine, 1 tsp salt, rock sugar, 1/2 tsp monosodium glutamate (MSG).
Preparation steps
1. chicken wings to take the middle section, remove the fine hairs, wash, blanch with hot water for spare;
2. green onion cut long section;
3. ginger slices;
4. asparagus slices;
5. frying pan into the oil, first under the rock sugar stir-frying dissolved sugar solution into a golden brown, and then put the chicken wings with the stir-frying, and at the same time, add green onion, ginger, stir-fry, add salt, MSG. Stir fry, season with salt, monosodium glutamate, soy sauce, stir fry evenly, pour wine, stock, cook on low heat for 20 minutes;
Practice 2
Instrument Preparation
Chicken wings 12; carrots 200 grams; 4 grams of Szechuan salt, 1 gram of monosodium glutamate, 1 gram of pepper, icing sugar 50 grams of juice, 150 grams of red wine, 15 grams of ginger, 50 grams of scallion white, 10 pepper, clear soup 750 grams, sesame seed juice 50 grams of red wine, 50 grams of ginger, 50 grams of white onion, 10 pepper, 10 pepper. 750 grams of broth, 5 grams of sesame oil, 100 grams of cooked apple oil.
Production steps
Guifei chicken wings
1, chicken wings one by one to remove the wing tip, cut into two sections **** 24 sections, washed with Sichuan salt (2 grams), pepper mix, impregnated for 30 minutes, and then put into the boiling water to remove the dirt foam out of the 1 pot, the carrot peeled into a "green fruit-shaped", with boiling water. The carrots are peeled into "green fruit shape" and cooked in boiling water.
2, frying pan on a high flame, under the cooked vegetable oil, add ginger, green onion white slightly stir-fried, add broth, rock sugar juice, red wine, peppercorns, into the chicken wings, rapid fire boil, slow simmering about 1 hour. To be thick meat rake, remove from the fire to withdraw the chicken wings to take a small casserole, the small wing discharge hot pot bottom, to the large wing along the edge of the pot neatly discharged like a chrysanthemum shape, pour into the original soup, add wine, monosodium glutamate
3, color will be placed on the pot on the high flame, scoop too cooked lard, burned to 60% hot, put the scallion section of 90 grams of fried, and then into the mushrooms fried for a few times, and the leaky spoon to fish up, and pour it into a casserole, covered with the lid of the casserole, placed to do the human smoke for about A quarter of an hour is ready. Kinds of raw materials after burning braising taste hook Rong, dripping with cooked lard from the tin plate [2] that is complete.
Practice three
Instrument Preparation
Main ingredient: chicken wings in the right amount
Guife chicken wings
Accessories: salt, red wine, green onion white, ginger, pepper, rock candy juice, peppercorns, sesame oil, chicken broth in small quantities.
Making Steps
1, chicken wings washed in boiling water to remove the blood foam after fishing, with salt and pepper marinade for a moment.
2. Heat the oil over high heat and sauté the ginger and scallion.
3, add broth, rock sugar juice, red wine, peppercorns, add chicken wings, boil over high heat, then simmer over moderate heat.
4, until the juice is thick meat soft, add chicken essence, start the pot to plate, dripping with sesame oil is complete.
Practice four
Input preparation
500 grams of net chicken wings. 40g of soy sauce, 15g of ginger, 20g of green onion, 150g of red wine, 5g of sugar, 100g of beer, a little salt.
Making Steps
1. Chop off the wing tips of the chicken wings, then chop each wing into two sections, add salt, soy sauce, ginger, green onion marinade for one hour.
2. 50 grams of oil in a frying pan, hot, pour into the chicken wings, stir-fry until raw, add red wine and beer, put sugar, add some water in moderation, after boiling skimming, poured into the casserole stew, and finally with a strong fire to collect the thick broth into.
Practice 5
Instrument Preparation
Main Ingredients
Main Ingredients: Chicken Wings 600g
Auxiliary Ingredients: Carrots 200g, Lychee 50g
Guife Chicken Wings
Seasoning: Red Wine, Sugar, Green Onion, Ginger, Salt, Cooking Wine, Monosodium Glutamate, Pepper, Fragrant Oil, Peanut Oil and Pepper in Moderation
Production Steps
1, the carrot cut into thick diamond-shaped pieces, blanching to be used. Wash the chicken wings, change the knife, into a bowl, add wine, monosodium glutamate, refined salt, pepper, pepper slightly marinated for 30 minutes, blanching into a pot of boiling water. Ginger washed and patted loose; green onion washed and cut into segments.
2 pan put the bottom of the oil hot, ginger, green onions burst pot, down into the chicken wings stir fry, add red wine, broth, refined salt, monosodium glutamate, sugar, into the packet containing pepper, stewed on light heat for 40 minutes.
3 When the chicken is cooked through the soup is thick, add carrots, pick the pepper packet, plate the carrots, lychee around the edge.
Note
1. Master the lychee flavor pattern, sour in the mouth, sweet aftertaste, and sweet and sour taste is different.
2. Select tender chicken wings.
3. Grasp the fire, micro-fire slowly burn simmering stew, in order to taste.