When handling meat, many people like to use boiled water to remove the fishy smell. Blanching to remove fishy smell is very effective, but it is not the best way. Blanching can effectively remove the fishy smell of meat, but fresh meat, especially chicken, will become old and firewood to a certain extent as long as it is blanched. Therefore, scalding the chicken wings when making cola will greatly affect the taste. I never need to heat chicken wings for coke. I just need a little skill to get rid of the bloody smell on the chicken wings. Chicken wings are tender but not fishy, which is much more delicious than scalded chicken wings. My family likes them.
I made coke chicken wings for my children today. I share my method and my method of removing fishy smell with you.
Ingredients: 8- 10 chicken wings, garlic, ginger, three or four millet spicy. Half a bottle of cola, proper amount of oil, proper amount of salt, proper amount of light soy sauce and proper amount of cooking wine.
Practice tutorial: 1, chicken wings are cleaned, and two or three knives are cut on both sides of each chicken wing. Chop garlic, slice ginger and cut millet for later use.
2. Put the chicken wings into a large basin, pour enough water, add two spoonfuls of cooking wine and two spoonfuls of salt, and soak them for half an hour in advance. This step is the key to remove the fishy smell. Don't underestimate the role of salt and cooking wine. Many people only add cooking wine to remove fishy smell when pickling or cooking. In fact, soaking in meat and cooking wine also has a good fishy effect. Adding salt to water can make it become brine. The concentration density of brine is higher than that of water, which can make the blood in chicken wings precipitate faster and remove the fishy smell.
3. Soak chicken wings in bloodletting water and wash them several times to drain. Pour a little oil into the pot, turn on a small fire, and put chicken wings when the oil starts to heat up. When frying chicken wings, don't turn them too fast, which is not conducive to frying noodles. Turn the noodles every two minutes or so, don't worry about the low paste.
4. When the chicken wings are brown on both sides, pour in ginger, garlic and pepper, stir-fry until the chicken wings are colored, and pour in enough cola, which is less than two thirds of the chicken wings. Cover the pot and stew for three minutes. Turn the chicken wings in half. Cover the pot and cook for about three minutes. Uncover the lid and cook until the soup is thick. Turn the heat down and collect the juice, and you're done. When you collect the juice, you must keep stirring, otherwise the cola syrup will easily become mushy and bitter.