Ingredients: One bag of chicken wings (the middle wings are best, if using whole wings, separate the base, middle and tip of the wings). Blanch the chicken wings in water.
Seasoning: ginger slices, green onion slices, dried chili peppers, peppercorns, star anise, and garlic can also be added. 1. Boil clean chicken wings in water. (After boiling the pot, simmer over low heat. Add green onions, ginger, aniseed peppercorns, a little salt, a few chili peppers, and a few grains of dried shrimps.)
2. Take out the stewed chicken wings. Dry.
3. Mix salt, sugar, cooking wine, MSG and a little vinegar and set aside.
4. After the oil is hot, fry the dry chicken wings until golden brown. Pour the sauce evenly with the seasonings. If necessary, add a little water and simmer for about 5 minutes (subject to the taste).
5. Add starch to water to thicken the sauce, and add a few coriander segments before serving.
Two 1. Crush all the seasonings (except green onions), put them into a seasoning bag, put one or two sugar in the oil pan, stir-fry until the sugar melts - bubbles - the foam subsides - the sugar turns golden When it turns yellow, add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns a nice golden brown.
2. Add some hot water (do not put cold water, because the heated meat will suddenly become cold and the skin will shrink, making it difficult to cook and taste). Just enough water to cover the chicken wings.
3. Add the seasoning bag, green onion slices, a small spoonful of soy sauce, and a spoonful of salt. (You don’t need to put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the aroma of the chicken wings).
4. Stew the chicken wings over medium heat. When the soup becomes less, turn to high heat to thicken the sauce. Make sure the pot is not dry.
1Put oil into the pan. When it is 80% hot, add one or two spoons of sugar into the pan until each chicken wing turns into a beautiful golden color... (This is the legendary fried sugar color)
2 Add some hot water
4 Stew the chicken wings over medium heat. When the soup becomes less, turn to high heat to thicken the sauce. Make sure the pot is not dry.
5. Collect the thick soup, then take it out of the pot, put it on a plate, and serve it
1. Wash the chicken wings and score a few lines on them before marinating, so that they will be smooth when stewing. It will be more flavorful;
2. Add cooking wine, ginger slices and a little salt and marinate for 5 minutes;
3. Cut the potatoes into pieces, put them in a bowl, add water to avoid discoloration, and dry Add warm water to the mushrooms to stir-fry;
4. Heat the pot, pour in an appropriate amount of oil, add Sichuan peppercorns and fry them according to your personal taste.
5. Fry the marinated chicken wings Pour the ginger slices and cooking wine into the pot, stir-fry a few times, add star anise, garlic cloves and an appropriate amount of water;
6. The water should basically cover the chicken wings, then add two spoons of salt and cinnamon, Add bay leaves, shiitake mushrooms, and two spoons of braised sauce. Bring the water to a boil over high heat.
7. After boiling, reduce the heat to medium and simmer slowly. At 30 minutes, add the potato cubes and add a tablespoon. Use dark soy sauce to color the chicken wings and stir-fry evenly;
8. Simmer over low heat for about 10 minutes, sprinkle with shallots, stir-fry a few more times, and it's ready to serve.
1. Wash the chicken wings and make a slit on the inside.
2. Chop the onion, ginger and garlic into mince and set aside.
3. Marinate the chicken wings with salt, sugar, cooking wine, soy sauce, vinegar, onion, ginger and garlic for 2 hours.
4. Drain the marinated chicken wings.
5. Heat oil in a pot. When 60% hot, put the chicken wings into the pot one by one.
6. Fry the chicken wings until the surface turns white and then take them out.
7. Use a shovel to separate the adhering chicken wings.
8. Put the chicken wings into the pot for the second time and fry until golden brown and take out the chicken wings.