Ingredients: one bag of chicken wings (wing center is best, if you are using whole wings, separate the root, center and tip). Blanch the chicken wings in water.

Seasoning: ginger slices, sliced green onions, dried chili peppers, peppercorns, star anise, you can also add garlic .

1. Boil the clean chicken wings in water. (After the pot is opened and slowly stewed over moderate heat, which add onion, ginger, pepper, salt, a little salt, a few sharp chili peppers, a few grains of seaweed.)

2. Fish out the cooked chicken wings and control the dryness.

3. Mix salt, sugar, cooking wine, monosodium glutamate (MSG) and a little vinegar.

4. When the oil is hot, fry the dry chicken wings until golden brown, pour the seasoning evenly, add a little water if necessary, and simmer for about 5 minutes (to taste).

5. Starch with water to thicken the sauce, add a little cilantro before leaving the pan.

1. All seasonings (except green onion) are broken into pieces and put into a seasoning bag. Put one or two pieces of sugar into a frying pan and stir-fry until the sugar melts and bubbles, and the bubbles subside and the sugar turns golden, then put in the cleaned chicken wings. Stir-fry over medium heat until each piece of chicken wing turns a nice golden brown color.

2. Put in some hot water, (never put in cold water, because when the already heated meat pieces are suddenly cold, the skin will shrink and it won't be easy to cook or flavor). The amount of water is just enough to submerge the chicken wings.

3. Put in the seasoning bag and sliced green onions, a small spoon of soy sauce, a spoon of salt. (You don't need to put too much soy sauce, because the stir-fried sugar color is enough, and too much soy sauce will cover the flavor of the chicken wings themselves).

4. Stew the chicken wings over medium heat, and then turn up the heat to thicken the sauce when the soup gets low, so that the pan doesn't dry out.

1 put the oil into the pot, 8 into the heat to the frying pan into a spoonful or two of sugar, until each piece of chicken wings into a beautiful golden brown ...... (this is the legendary fried sugar color)

4 with medium heat to the chicken wings stewed, the soup juice becomes less when the change to high heat to the juice thickened to not dry pot shall prevail.

5Collect the soup, then remove from the pot, plate and serve!

Chicken wings 600 grams of potatoes two Accessories:

Shitake mushrooms 6, 7 small onions moderate ginger moderate garlic a petal pepper moderate anise 3 cinnamon a piece of incense leaves 1, 2 pieces of salt two spoons of sugar a spoon of cooking wine old soy sauce red hot sauce

Making Steps 1, the chicken wings washed, marinated in the marinade before the top of the scratch a few, so that in the stew when the flavor will be more;

2, Into the cooking wine, ginger and a little salt marinade for 5 minutes;

3, potatoes cut into pieces, put into a bowl with water to avoid discoloration, dry mushrooms with warm water hair up;

4, the pot is hot, pour in the right amount of oil into the peppercorns in order to personal taste can be added to the dry chili pepper fried;

5, will be marinated chicken wings with ginger and cooking wine with the pot into the pot, stir fry for a few times, put star anise, garlic cloves with a moderate amount of water;

5, will marinate with ginger and wine together, stir fry for several times, put star anise, garlic plus appropriate amount of water;

6, the water should be basically submerged to the chicken wings, and then put two tablespoons of salt, cinnamon, leaves, mushrooms, add two tablespoons of red-hot sauce Turn on the high heat to boil the water

7, after boiling to medium heat and slowly simmering, to the 30-minute time to the potatoes to join the pieces, and then add a tablespoon of soya sauce, to the wings of the color, stir-fry evenly;

8, and then small fire smothered for 10 minutes or so, sprinkle a few small Onion, stir fry a few more times, you can get out of the pot.

Chicken wings 12 potatoes 1 seasoning salt 1 teaspoon onion 1 small ginger 2 pieces of garlic 2 petals pepper 8 dry chili 1 old soy sauce 1 tablespoon sugar 1 teaspoon chicken essence 1/4 teaspoon vegetable oil 2 tablespoons of water

1. chicken wings washed, put into the pot, blanch with water, remove the blood water

2. hot pot into the oil, the first into the green onion, ginger, garlic, dry chili peppers, pepper grains burst incense, put 1 teaspoon of sugar

3. When the sugar melts, pour the chicken wings into the pot

4. When the chicken wings are slightly browned, pour 1 tablespoon of old pumpkin to improve the color

5. Stir-fry to the upper color and then heat up the water, add the water until it covers the chicken wings, then boil, skimming off the froth

6. Cut the potatoes into cubes and set aside

7. After the pot of water is boiling, boil for a while, and then pour the potatoes into the potatoes. Pour in the potatoes and season with 1 teaspoon of salt

8. When the water in the pot dries up, sprinkle 1/4 teaspoon of chicken broth and serve