Ingredients: several chicken wings.
Ingredients: onion, ginger, garlic, star anise, dried pepper, rock sugar.
Seasoning: bean paste, oyster sauce, cooking wine, soy sauce, salt, chicken essence, pepper and soy sauce.
Step one:
First, cut a few knives on the front and back of the chicken wings to facilitate the taste. After cutting, soak the chicken wings in clean water 10 minute, and soak the blood in the chicken wings to reduce the fishy smell.
Step two:
Prepare some rock sugar and stir-fry it. Cut water chestnut into chopped green onion, slice ginger and sprinkle garlic in the same pot. Add 1 star anise, and leave a handful of dried peppers for later use.
Step 3:
After the ingredients are ready, we have to blanch the chicken wings first. After the chicken wings are cooked in cold water, it is easier to cook the blood inside the chicken and reduce the fishy smell. After cooking, start to boil water, add 5g cooking wine to remove fishy smell, and add a little salt to improve the bottom taste. Boil the impurities in the chicken wings slowly first. After the water is boiled, skim off the floating foam on the surface of the pot with a spoon, blanch for about 2 minutes, pour out the chicken wings, rinse with clear water and control the water for later use.
Step 4:
Add a little water to the pot, add a few crystal sugar and keep stirring, so that the crystal sugar can melt quickly without pasting the bottom. In the process of melting rock sugar, the color of soup will gradually change from light yellow to reddish brown. At this time, add a spoonful of water from the pot and stir well, and the sugar color will be cooked. We'll pour it into the bowl for later use.
Step five:
Heat the oil in the pot, then pour out the hot oil and add the cold oil, and sprinkle salt evenly and properly on the bottom of the pot. Whether the hot pot is cooled with oil or sprinkled with salt, it is to prevent the chicken wings from sticking to the pot when frying. Then put the chicken wings after water control into the pot and shake the pot constantly to make the chicken wings evenly heated. Keep frying on low heat for 3 minutes, and turn the chicken wings frequently to prevent frying on one side and cooking on the other. When the chicken wings are fried until they are slightly burnt around, pour out and control the oil.
Step 6:
Leave the bottom oil in the pot, pour in the prepared small ingredients such as onion and ginger, and the fragrance will come out first in generate. Add 5g of bean paste, 5g of oyster sauce and a little water, and stir thoroughly to melt the sauce.
Step 7:
Add 5 grams of cooking wine to remove fishy smell, and take 2 grams of soy sauce to improve color. After the color is evenly mixed, pour in the fried chicken wings, stir-fry and color. Then pour in the boiled sugar color and the right amount of water. Remember not to cover the chicken wings with clear water. When the water boils, we can start to season the chicken wings.
Step 8:
3 grams of salt, 2 grams of chicken essence, 0 grams of 65438+ pepper, 5 grams of soy sauce, stir well and cover. Simmer 10 minutes to thicken the soup and let the chicken wings fully absorb the soup. 10 minutes later, when the soup is rich and the chicken wings are ruddy and shiny, turn off the heat. Put the chicken wings into the dish, add the soup evenly, sprinkle with a little white sesame seeds, and this nutritious and delicious braised chicken wings can be served.