Ingredients: one bag of chicken wings (wing center is best). Blanch them with water.
Seasoning: ginger slices, sliced green onions, dried chili peppers, peppercorns, star anise. You can also add garlic
Break up all the seasonings (except green onion) and put them into a stainless steel seasoning egg for stewing meat.
Put a tael of white sugar in a frying pan and stir-fry until the sugar melts-bubbles-foam subsides-and the sugar turns golden brown, then add the cleaned chicken wings. Stir fry on medium heat until each piece of chicken wing turns a nice golden brown color ......
Put in some hot water, just enough water to submerge the chicken wings.
Put in the seasoned egg and sliced scallions, a small spoonful of soy sauce, and a spoonful of salt.
Stew the chicken wings over medium heat, then turn up the heat to thicken the sauce when the soup becomes less thick, so as not to dry out the pot.
(2) Cumin Chicken Wings
Ingredients:
Chicken wings (middle), cumin powder, coriander
Practice:
1. Wash the chicken wings, and use the tip of a knife to make a cut of about two centimeters (depth and chicken meat), in order to taste and cook quickly.
2. Appropriate amount of soy sauce, salt, white wine, sugar and a small amount of cornstarch mix well, marinate for about half an hour.
3. Cut ginger and cilantro into pieces and add to the chicken wings.
4. Turn the wings over every 10 minutes or so to make sure both sides are well flavored.
5. Pour the oil into the pan and heat, ginger, garlic burst incense, fish up and throw away.
6. Turn down the heat, put the chicken wings into the pan and slowly fry until golden brown, flip and fry the other side until golden brown.
7. Sprinkle in a few drops of wine and cover the pan with a lid for a few seconds.
8. Add water and the juices that you just poured into the marinated chicken wings (half of the wings should be submerged), sprinkle with a little chopped cilantro, and cover with a lid. Boil and simmer.
9. About 5 minutes after the juice on the plate.
10. Sprinkle a little cumin powder on the chicken wings, put a few coriander leaves to decorate, finish.
(3) Smoked Mint Chicken Wings
Ingredients: chicken wings
Marinade: 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp finely chopped green onion, 1 tbsp finely chopped garlic, ? tbsp salt, ? tbsp fried sesame seeds, ? tsp sesame oil, ? tsp black pepper, 1 tbsp honey, 2 tbsp cayenne pepper
Marinate the chicken wings with the marinade overnight. Prepare a pan lined with tinfoil with the rice, tea leaves, sugar and mint. Set up a grill and yard the marinated chicken wings, turn on high heat until the sugar starts to turn red and smoke, then reduce the heat, cover and smoke for about 50 minutes until the meat is reddish in color. You will need to turn the wings over in between. Another piece of tinfoil folded into a quadrangle, put the smoked chicken wings, marinade sauce also poured into the preheated oven, 200 degrees baked for 15 minutes, take out the flip, baked for another 15 minutes on it
(4) curry chicken wings
Main ingredients: chicken wings
Supplementary Ingredients: cooked potatoes, green peas
Seasoning: refined salt, chicken broth, curry powder, cooking wine, fresh broth, water starch
Practice
1, wash the chicken wings, potatoes cut into chunks, green beans washed and drained;
2, sit in a pot on the fire and pour oil, oil temperature 40% hot, put the curry powder to stir fry flavor, pour chicken wings, potatoes, stir-fry, add salt, fresh soup, chicken essence, green beans with a small fire simmering for 20 minutes, out of the pot before the water starch thickening, you can go out of the pot.
(5) tomato sauce chicken wings
Raw materials: chicken wings, tomato sauce, garlic, seasonings, oil.
How to do:
1, put the frying oil, can be a little more, not hot when the garlic and seasonings.
2, after the oil is hot, put the chicken wings stir fry, skin color can be put soy sauce, stir fry no more than half a minute, put the ketchup, put more flavor is better, stir fry but half a minute.
3, put the water, no more than chicken wings can be, high heat juice, soup is gone, you can eat.
(6) pot roast chicken wings
Raw materials: 150 grams of chicken wings in the middle of the section, 10 grams of Dong Ru, 1 red pepper, 10 grams of ginger, 10 grams of green onions.
Seasoning: 500 grams of peanut oil (100 grams of oil), 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of dark soy sauce, 20 grams of wet cornstarch, 5 grams of sesame oil, 100 grams of broth.
Practice:
1, chicken wings in the middle section of the wash, with a little soy sauce king marinade for about 30 minutes, red pepper, ginger slices, green onion cut into sections.
2, boil the pot of oil, oil temperature of 150 degrees into the chicken wings, fried to golden brown to eight mature fish up for use.
3, the pot of oil, put ginger, chicken wings and broth, salt, monosodium glutamate, sugar, soy sauce king burned until cooked, put the scallion, thickening with wet cornstarch, dripping sesame oil that is.
(7) chicken wings with fermented bean curd
Raw material: chicken wings. Chop the size of the arm points. Onion, ginger, garlic cut large pieces, large section. Sugar, cooking wine. Bean curd juice.
Practice:
1. Stir frying pan with oil, slightly hot, put the chicken wings stir-fry until the skin is tight, no longer have blood oozing out, sheng out.
2. The original pot and put a little oil, slightly hot, put onion, ginger and garlic. After the aroma, put cooking wine, sugar, curd sauce.
3. After the juice is wide open, put the chicken wings, add water to the chicken wings and flat. Stew over high heat, collect soup, soup almost dry when it is good.
(8) three cups of chicken wings
Main ingredient: chicken wings
Practice:
Chicken wings washed, in the frying ladle in the bottom of the oil frying to remove moisture, prepare a cup of soy sauce, a cup of onion, ginger and garlic, seasonings, a cup of wine, poured into the chicken wings. Boil until ten minutes, thicken the soup, so that the soup into the chicken wings. It takes on the flavor of the wine, the ingredients, and the chicken. This dish has a strong flavor and soft meat.
(9) roc wings
will chicken wings, wash and drain, spread soy sauce, slightly add wine, sprinkle two slices of green onion, throw a section of ginger. Place in a cool, ventilated place. (The chef has a term called "code", the source is not available.) Let it rest for four, six or eight hours. Take a pressure cooker, the yards of chicken wings rows sit on the bottom of the pot, pour salad oil, to will diffuse the chicken wings for the cha. On the stove, fierce fire, until the pressure cooker out of gas, cover, change to low heat. Simmer for fifteen or twenty minutes and then start the pot, into the plate.
(10) steamed chicken wings with mushrooms
Mushroom hair good, chicken wings, if there are bamboo shoots sliced to put such as better.
The main ingredients with salt, cooking wine, monosodium glutamate (MSG), pepper, (sugar, sesame oil, a little), starch, turn from time to time, two hours after the code plate on the drawer steamed, preferably 30 minutes, if you use the pressure cooker can also be until the steam to soft and taste until.
(11) konjac chicken wings
Raw materials: chicken wings wings 8, konjac 1 piece, half a carrot, green onion 2.
Seasoning:
(1) 4 tbsp soy sauce, ? tbsp cooking wine; (2) 1 tbsp cooking wine, 2 tbsp oyster sauce, 1 tbsp sugar, a pinch of pepper, 1 cup of water; (3) a pinch of water starch.
Directions:
1: Wash the chicken wings, wipe them dry, and marinate them in the seasoning (1) for 20 minutes;
2: Slice the konjac, then cut three times straight down the center of each slice, and then pull the end out of the slice through the center to make a tie knot;
3: Peel the skin of the carrots, then boil them, and then slice them, and slice the green onions;
4: Heat 4 cups of oil and fry them in it. Put in the chicken wings fried color after fishing out, oil pour away, leave 2 tbsp oil frying onion segments, carrot slices and konjac, and add seasoning (2) boil, change the heat to low, put in the chicken wings to taste;
5, when the soup method is a little bit dry, pour in a little water starch thickening, the soup can be thickened when it is ready to be dished out.