Characteristics of this dish: The soup is rich, fresh and sweet, and the chicken is smooth, tender and delicious.
It looks bright, but not greasy at all. With rock sugar and rice wine in it, the color is golden, the soup is rich, fresh and refreshing, and it has a touch of alcohol. It was fried in oil before cooking, so the finished product still tasted like a roast meat on the outside.
Braised chicken wings
By SkylarTorp
Recipe Recommendations
- chicken wings appropriate amount
- octagonal appropriate amount
- rice wine appropriate amount
- MSG appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised chicken wings
1
Each chicken wing is cut diagonally three times on the top for easy taste. Blanch the water, remove and control it to dry for later use.
2
Fry the chicken wings with oil on both sides to slightly yellow.
3
Pour out all the oil, add the onion, ginger and star anise, and stir-fry over low heat to give off the fragrance.
4
Pour in the soy sauce and soy sauce one-to-one, and pour it along the edge of the pan to remove the sauce taste of the soy sauce. Add rice wine and rock sugar.
5
After boiling over high heat, add the chicken wings. The soup should be level with the chicken wings. If it is not enough, add rice wine.
6
Burn on high fire throughout the entire process, turning the chicken wings from time to time. until the soup is thick. Add some MSG to enhance the flavor and serve the pan.Braised chicken wings Make Tips
1. Tips for frying chicken wings without touching it: Put oil in the pan and heat it up, pour out the oil, put in the cold oil again, add 40% to 40% of the heat in the chicken wings, shake the pan when the edges are slightly yellow, turn over with chopsticks, and fry until the cold noodles are slightly yellow.) 2. The braised sauce must be boiled over high heat, so that it will taste better. Only rice wine, no water. Taste the taste and add a little salt to make it lighter than your own taste. It's just right after the juice is collected. 3. This braising method is suitable for cooking fish, chicken, seafood, and tofu, but not suitable for meat pork. Beef and mutton are not suitable either. It is healthier if you don't fry sugar or add oil. 4. Because rice wine is used, it is refreshing and delicious, with a light aroma of wine. If there is no rice wine, you can use beer instead, followed by rice wine and wine. 5. The color is tempting and the taste is great. It can be used as a banquet dish and will definitely give you enough face.