Three-juice chicken wings
By VicentaLakin
when it comes to chicken wings, very few people don't like cola wings that go from the classic red roasted chicken wings to those that kill people for a second. but the chicken wings seem to be too home-grown to mean "dogs can't stand the table." we've got guests at home, and the last plate of red-burned chicken wings is a little bit less "love" and today's good-looking thing to recommend to you: good-looking private food. it's not only delicious, but it's no shame to use it as a guest. the chicken wings go to the bone and it's more addictive. it's a good-looking way to do it -- why is it called three-juice chicken wings? the original "three-juice" self-sweet friends who would like to try. say another word and say something about the flavor. a lot of freshman friends find cooking difficult. it's been more than two years since you were handsome. but it's easier to learn to cook with the “emergence” of new spices. for example, a traditional soybean sauce is now ready in one bag, which is not a evangelical for a nice kitchen “apprenticeship”. there's not much to eat at home. first, it's the food that tastes good. it's none of our business to sell knives. so once you've got the taste, you're the cook of your family, and the best cook's hand is a good one. today you'll have to talk about your three-juice sauce, which is very common, but simple and good is what i need。
Recipe Recommendations
- chicken wings 600g
- carrots half a
- green onions three
- ginger appropriate amount
- garlic sprouts appropriate amount
- Korean hot sauce 15g
- oyster sauce 15g
- ketchup 25g
- soy sauce a tablespoon
- cooking wine a tablespoon
- pepper appropriate amount
- salt appropriate amount
- sweet and sour
- burn
- half an hour
- simple
Steps for Three-juice chicken wings

1
The chicken wings go first, the chicken wings go together
2
Put your hands down
3
Put your thumb up at the bottom
4
It was easy to take out the bones
5
One last cut and the bones split
6
The chicken wings use water for 10 minutes
7
A large spoon of dry-wired chicken wings added to the wine, a large spoon of onions, a modest amount of ginger, pepper powder, a quarter of a spoon of salt, and a 15-minute pickle
8
it's made of “three juices”, 15-and-a-half spoons of korean spicy sauce, 15-and-a-half spoons of ketchup, 25-and-a-half-g ketchup, salt and chicken accompaniment (sweet spicy and sour sauce at this rate, and sour sweet with a taste of platinum, which is better than chinese ketchup. if you like spicy, use 25 g korean spicy sauce, and you need to be aware that korean spicy sauce is a ointment, so a large spoon of about 30 g, please add it to your personal taste, as appropriate
9
With a little cold water
10
A little oil pours into the pot, and the chicken skin drops down the fire
11
About five to eight minutes of chicken wings can be golden, with spares
12
A little bit of oil in the pan
13
I'll pour in the precut carrot
14
Pour the fried wings
15
It's a big fire
16
The juice doesn't have to be too dry. It just has to be smooth
17
two spoons of edible oil pouring into the bottom of the casserole to prevent adhesive (not only the oil is not adhesive, but the onion smells are fully released and incorporated into the wings of the chicken, which is another important feature of this dish, and must not be omitted)x
18
Pour the chicken wings in the casserole, put them on the lid and boil them for five minutes, so that a little bit of garlic can come out