Chicken thighs are also everyone loves to eat food, in which braised pork ribs are warmly welcomed by the guys, the following will give you to do an authentic cola chicken wings practice.

A, braised chicken wings

Raw materials: chicken wings 20 Coca-Cola a listen to 2 sections of Dongzhu ginger 2 grams of dried chili peppers 5 a seasoning 2 pepper 20 grains. Seasonings: sugar a spoonful of salt appropriate

Processing: 1, chicken wings cleaning, poured into a pot of boiling water boiled for 10 seconds and fished up 2, frying pan easy on the fire with a bit of oil, not an oil burn that put sugar sugar color, put the pepper (fire to be lower). 3, see the sugar melting into yellow foam, quickly put the chicken thighs to stir fry. 4, put the scallion, ginger, aniseed and fennel 5, stir-frying again, feel the color tone! Satisfactory, pour Coca-Cola, put dried chili peppers and salt 6, cover and simmer on medium heat for 15min 7, open the lid to turn away from the red, gently rolling chicken thighs to collect the soup 8, only a little soup, after the pot up to decorate the plate can be

Two, broaden: hot and spicy dry pot hot and spicy chicken wings

Main ingredients: chicken wings 500 grams of shredded onion 100 grams. Accessories: 10 grams of pepper 10 grams of dried chili 50 grams of ginger 20 grams of garlic 50 grams of soy sauce 2 tablespoons (30 ml) 1 tablespoon of rice wine (15 ml) 1 tablespoon of sugar (15 ml) 1 tablespoon of sesame oil (5 ml) salt to the right amount of oil 50 grams of bone broth (boiled water) 50 grams

Processing techniques: 1, chicken wings diagonally slaughtered off, divided into two halves, will slaughter a little bit of the chicken wings into the hot water to cook off the color, to remove the blood, fished up and dry standby 2, burn a cool pot, put in the oil, put in the garlic and ginger slices fried incense, put in the onion silk fried soft, pour into the pepper and chili pepper fried incense 3, pour into the blanch blanched chicken thighs together, put in the soy sauce, rice wine and sugar, salt fried evenly, pour into the bone broth (or boiled water) stir-fried evenly boiled 4, cover with a small fire simmering 15-20min thighs can be soft, is the middle of the flip a few times to prevent sticking to the pot, and finally pour sesame oil and turn evenly out of the pot

three, broadening: strong spicy crispy chicken wings

Main ingredients: chicken wings 8. Accessories: tapioca starch 1/2 spoon eggs (egg white) 1/2 edible salt 1/2 spoon soy sauce 1 spoon onion 1 section ginger 1 piece garlic 3 cloves dried chili 20 grams of rice wine 2 spoons of white pepper 1/2 spoon of water 1 frying spoon

Processing technology: chicken wings cleaned, squeezed with kitchen paper to dry the water, chopped into 2 segments, add salt, rice wine, white pepper and onion and garlic slices, scratched marinated for a while and then poured into the eggs, dry starch and Pour in the egg, dry starch and cold water, scrub well and marinate for 20 to 30 minutes. Cut the green onion and garlic into thin slices and set aside, and cut the dried red chili pepper into segments and set aside. Start a frying pan, hot pot of cold oil in the go red will boil the oil about 6 minutes cooked, quickly by small pieces of chicken wings into the deep-fried, deep-fried to golden light golden and rotten when, fishing up the chicken thighs.

Reheat the oil again to 8 or 9 minutes to cook, add the chicken thighs again, quickly turn and fry for about 20 to 30 seconds, until the chicken thighs surface crispy, immediately fish up, drain the unnecessary vegetable fat. Heat a small amount of oil in a wok over low heat to fragrance the onion and ginger slices, then add the chili pepper segments, then heat the wok until the chili peppers turn a deep burgundy color, then add the chicken thighs and the tom yum, and stir-fry quickly until well blended. Add the appropriate amount of soy sauce, quickly stir-fry, you can get out of the pot

Four, broadening: salt baked chicken wings

Main ingredients: chicken wing root 7. Accessories: raw salt about 1kg rice wine a small amount of scutellaria a small amount of green onions 1 ginger 3 slices of five spice powder a small amount of salt to taste. Processing technology: chicken wings root cleaning, after boiling in water, 1-2 minutes can be, do not have to cook well into the electric oven, 50 degrees, warm air blowing for about 20min, the chicken wings root surface blow-drying, lower baking will have juice seeping out of the bottom pan stained. Then use a small amount of rice wine, scrub the chicken wing root, body dipped in a small amount of turmeric powder (in addition to coloring and some aroma), a small amount of salt, five spice powder, constantly scrub the chicken wing root. The green onion cleaning pulled into a knot, ginger cut into slices, placed on the chicken wing root

Wrapped in tinfoil chicken wing root, raw salt in the frying pan stir fry, stir fry into the moisture aroma, the salt has a little yellowing and rolled hot. Prepare a large pot that is not afraid of strong acids and alkalis and rust (I used a stone pot), due to the hot weather salt is also corrosive, and the salt is relatively strong, it will wear down the general over the non-stick pan coating. The bottom pot needs to be spread a layer of salt first, about 2cm thick, not too thin, to be able to digest and absorb the chicken wing root juice to avoid sticking to the pot. Then put the chicken wing root into the pot, again put salt, so that the chicken wing root are soaked in salt

Oven preheating 180 degrees, into the electric oven about 40min. this time with the chicken wing root more and less and the specific temperature of the electric oven are related. Published with a bamboo skewer or a wooden skewer, stabbed down the chicken wing root meat thick area, if there is no blood seepage is cooked

Five, widening: tomato sauce chicken thighs

Main Ingredients: Chicken wings 6 6 a large section of winter vegetables. Accessories: tomato sauce 2 a teaspoon of soy sauce 1 a teaspoon of dark soy king 1 a teaspoon of rice wine (or wine) 1 a teaspoon of sugar 1 small spoon of water appropriate oil 2 a teaspoon of sesame seeds less

Processing: 1, chicken wings cleaned up, control the surface of the water or wipe with kitchen paper, with a fork in the chicken thighs randomly pricked out small holes. Onion root cut into a large section, add all the sauce together with some water into a small plate portion 2, the pot of boiling oil, the chicken thighs and Dongzhu at the same time into the pan frying, the first side of the frying can also be covered dry frying for about 4 or 5min, and then turn over to the other side of the frying (turn over the side of the frying does not need to be covered with a pan lid) 3, such as chicken thighs on both sides of the frying about the golden brown, about the kitchen paper to absorb some of the pot of oil and water, and then poured into the pan beforehand. Use kitchen paper to absorb some of the oil and water in the pan, then pour in the sauce into the pan and cook with the lid on, and finally wait for the sauce to become very thick with about 1/4 of it left before serving