marinated chicken wings

Ingredients: 1 chicken wings, small pieces of ginger, 3 cloves of garlic, 2 chives

Accessories: a little salt, 1 tablespoon of sesame oil, 3 tablespoons of Chili oil, and 5 grams of brine

Practice

1 Wash the chicken wings and chop them in the wings. Ginger, garlic and onion are minced.

2 blanch the chicken wings in boiling water, remove the floating foam, and drain them. Add brine and simmer for 3-5 minutes.

3 put Chili oil in the pot, add ginger, minced garlic and salt, simmer until fragrant, add chicken wings and mix them up and down until ginger and minced garlic stick to the surface of chicken wings.

4 turn off the fire, add chopped green onion and sesame oil and mix well. The brine is made of 3-5 pieces of star anise, cinnamon bark, fennel, licorice, Rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, 2 pieces of Amomum tsaoko, 1-15 pieces of clove, yam, Siraitia grosvenorii and dried pepper, 2-5 tablespoons of ginger, green onion, Shaoxing wine and crystal sugar. Wash the onion and tie it with roots

3. Break the rock sugar, put it in the pot with oil, stir-fry it with low fire until it turns dark red, and then mix it with 5 grams of boiling water and stir it until it turns into a sugar color.

4. Put the pot on fire, add 5g of fresh soup, add ginger onion, salt, a little soy sauce and sugar, and then add the spice bag. After boiling, slowly boil it with low fire until the fragrance overflows, which is the fresh brine.

Note:

1 All kinds of materials are not necessary. I sometimes use soy sauce, sugar, salt and soup. It's not bad either.

2 Many people put monosodium glutamate, but I never let it go. Although there is generally no high temperature in the water, it is not necessarily controlled so well. It tastes good if you don't put it down.

3 when frying sugar, you must use a small fire, and people will turn around. Can't paste, paste will taste, and bitter.

4 The roots and whiskers of green onions used to make brine should be preserved, which can make the brine taste more fragrant.

5 clove contains eugenol, which has a strong flavor. Generally speaking, the amount of clove in 5 grams of fresh soup should be controlled between 5 and 15 grams.

use:

1 generally speaking, the first bittern will be sweeter, and then it will disappear gradually. The marinated food will be more and more delicious. (It always makes me reluctant to pour)

2 Raw materials are generally treated with special water before bittern, on the one hand, it is clean, and on the other hand, it is better for bittern.

3 check the color, fragrance, salinity, soup quantity, etc. when using brine, and make up if there are any deficiencies. Generally speaking, salt and soup are mainly needed.

4 after each use of brine, there will be a small amount of raw material residue (which will affect the quality of water) or oil slick of meat floating on it (which will easily deteriorate the brine). Remember to filter it out The surface of water should be a layer of oil. Make it slag-free and smooth.

5 generally, I use brine for about 1-15 times. After use, put it in a ventilated shade to cool, and then put it in the refrigerator to freeze. Take it out and thaw it next time.

tip: 1 chicken wings should not be marinated for too long, and the meat is too rotten and not delicious. If the pot-stewed taste is salty, don't add salt.

stewed chicken wings with Lee's flavor

Ingredients:

1 chicken wings (middle section)

one onion, cut into 6cm long sections

a little ginger (2*3*5cm square)

3 garlic

salt

soy sauce

vinegar

dried. Size the chicken wings with a small amount of starch (put more soy sauce)

Put the oil in the pot to 6% heat, stir-fry the onion, ginger, garlic and dried Chili, pour boiling water, pour half of the 5-pound level, add pepper, anise and star anise, cover the pot, and simmer for about 2 minutes.

After 2 minutes, pour the chicken wings, add appropriate salt and a little vinegar.

Method

(1) Clean the chicken wings for later use.

(2) Bring the apple curry marinade to a boil, add the chicken wings, marinate with low fire for about 15 minutes, then simmer for another 15 minutes until the chicken wings are tasty.

Braised chicken wings

Materials: Braised chicken wings (preferably from Wang Zhihe), soy sauce, beer, pepper, onion and ginger slices.

1. copy the chicken wings with boiling water.

2. Mash the putrid bittern in a bowl, add the soy sauce (colored) and pepper to about 1/9 of the bowl for later use.

3. Heat the oil in the pan and stir-fry the chicken wings slightly.

4. Pour in the seasoning from step 2, then add the onion, ginger slices and salt.

Stew over high fire until the soup is almost dry!

delicious braised chicken wings

secret of delicious braised chicken wings

Step 1:

After the chicken wings are bought, they are washed with water, then washed with salt, and then discharged, that is, a pot of boiling water is boiled, a piece of ginger, a little salt and a little white wine are put in the water, then the washed chicken wings are put in, rolled, picked up and washed with cold water, and the water is stopped.

Step 2:

Next, it is best to use a casserole, and add garlic, ginger, sugar, wine, flavored chicken essence, salt, soy sauce, soy sauce, pepper, pepper, water, prickly ash and star anise to make brine juice (only one kind of flavored concentrated brine juice can be used), and the amount can be as much as you like. All the seasonings used in the kitchen can basically be put in. You don't have to put oil, the chicken wings will get oil.

Step 3:

Boil the brine juice in a pot, add seasonings slightly, and add chicken wings, so that the weight of the juice can best cover the chicken wings. Then add 4 grams of meat extract with high flavor, 3 grams of ethyl maltol with flavor, and 5 grams of fresh flavor. After heating for 1-15 minutes, it should be cooked. Leave it alone, it will be very tasty after soaking overnight, and you can't eat it all at once.

there is no need to waste the brine juice. If you like, you can buy some for cooking the next day. Or buy something you want to eat.

but remember, if you cook it every few days, the brine juice should be put in the refrigerator. If the pot boils, leave it in the kitchen for a day or two.