Stewed chicken wings in Swiss sauce
Composition:
Whole chicken wing
Accessories:
Light soy sauce, crystal sugar, star anise, cinnamon, ginger, light soy sauce, water, dried tangerine peel, licorice and onion.
Operating steps:
1, cut the chicken wings between the root and the middle wing, and cut them twice at the root and the back of the middle wing, which is more delicious.
2, chicken wings cold water pot, put a few pieces of ginger, open fire, force the blood and flowers of chicken wings out, pick them up, rinse them with hot water.
3. Put it in the pot with Swiss juice. After the fire boils, turn down the fire and cook for about 20-30 minutes, then turn off the fire and stew for 10- 15 minutes.
4. After the chicken wings are picked up, screen the residue, let it cool, put it in a bottle and put it in the refrigerator for next use.
If you are worried that the chicken wings are not delicious enough, you can put half a bowl of Swiss juice in the pot, add starch water, and keep stirring until the juice bubbles and becomes transparent. Pour it into a sauce pan or bowl and pour it on the chicken wings when eating.
How to pickle chicken wings with Swiss sauce
Swiss juice is easy to make. Pour the fake Swiss juice into the pot and enlarge half a pot of water or broth. If you feel that there is not enough water in the middle, you can heat the water before cooking. You can master the thickness and thinness by yourself. Cook slowly until the ingredients taste, and filter off the residue. Juice must be inexhaustible at one time. Cool, bottle and put in the refrigerator. Generally speaking, the back half of the refrigerator is cold, so it is better to put it in the back.
Is it clear how to stew chicken wings with Swiss sauce in Bian Xiao? Generally speaking, it is not difficult to do it. It is more about your own feelings and paying attention to cooking nets and Hong Kong cuisine.