How to braise chicken wings

Method 1: Defrost the chicken wings naturally, blanch them in hot water, immerse them in cold water, drain and set aside. Pour 3 times the amount of water into the marinade pot, close the lid, and simmer over medium heat for 20 minutes to release the marinade flavor. Pour in the drained chicken wings and add a tablespoon of rice wine. When the chicken wings are about to be cooked, add salt, a little sugar (to prevent the sugar from being too sweet when frying), and Maggi Seasoning. Serve the chicken wings and filter the marinated chicken wing soup. Pour oil into the pot and heat until 50% hot. Add two tablespoons of sugar. Use a spatula to quickly break up the sugar. When the color of the sugar turns darker, pour in braised chicken wing soup from around the oil pot. When the big bubbles in the pot turn into small bubbles, pour in the chicken wings and stir-fry until evenly browned. Sprinkle sesame seeds on top of chicken wings.

Method 2: Boil a pot of boiling water, blanch the chicken wings to remove impurities and set aside; add 2 tablespoons of oil to the pot and heat over low heat. Add sugar and stir while stirring until bubbles appear and turn into caramel color. Add a bowl of hot water and stir-fry to make caramel sauce; after successfully adjusting the caramel sauce, add 500ml of rock sugar, scallions, star anise, ginger slices, five-spice powder, rice wine and other other seasonings. Turn to high heat and simmer the soup until it thickens. ; Bring the soup to a boil, add the chicken wings and simmer over low heat for 10 minutes with the lid on. Turn off the heat and simmer for about 1 hour before serving.

Method 3: Remove feathers from chicken wings and wash them clean. Put it into boiling water and cook for 2 minutes to remove the blood and foam, remove and drain. After tearing open the inner bag of the concentrated marinade for Liao pork ribs, pour water and heat it. If the taste is weak, you can add more marinade. Add the chicken wings to the brine and bring to a boil over high heat, then simmer over medium-low heat for 30 to 50 minutes. Turn off the heat and let the chicken wings soak in the brine for 1 hour to fully absorb the flavor.

Method for preparing marinade

Method 1: 3-5 star anise, cinnamon, cumin, licorice, sannai, manganese, pepper, Amomum villosum, cardamom, 2 grass fruits , cloves, yam, Luo Han Guo, 10-15 dried chili peppers, 2 gingers, scallions, Shaoxing wine, 2-5 tablespoons of rock sugar, 5 tablespoons of refined salt, fresh soup, oil, 2 gauze bags.

Divide the ingredients into two parts and put them into a loose gauze bag and tie the mouth of the bag tightly; wash the ginger and smash it; wash and tie the green onion with roots; crush the rock sugar, put it into the pot with oil, and use Stir-fry over low heat until it turns dark red, add 500 grams of boiling water and stir well until it turns into sugar color. Put the pot on the fire, add 5000 grams of fresh soup, add ginger, green onions, salt, a little soy sauce, sugar, and then add the spice bag. After boiling, use low heat to slowly simmer until the fragrance overflows, and it is fresh. brine.

Method 2: 6 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, 2 tablespoons of mature vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of rock sugar, and half a tablespoon of salt. After adding all the seasonings, the chicken wings should just be covered. If the eggs are not covered, add water. This is a simple method.

Taboos in eating chicken wings

Eating chicken wings and plums together: eating them will cause diarrhea.

Eating chicken wings and sesame seeds together: severe cases can lead to death.

Eating chicken wings and chrysanthemums together: poisoning.

Eating chicken wings and sweet potatoes together: eating them together will cause abdominal pain.

Eating chicken wings and glutinous rice together: causing physical discomfort.

Eat chicken wings and garlic together: the two functions complement each other. (Reference website: Heart Recipe)