The chicken wings, the screech
By VicentaLakin
It's good to burn a broth warmed up in the winter with chicken wings and chestnuts. The cooked food preserves the original taste of the food, and the fragrance of the chickens and the soft sweets of the chestnuts are so mutually reinforcing that in the cold winter, the cooking pots are used to make a delicious meal for the family to warm their stomachs. It's worth mentioning here that you don't have to eat with stainless steel pots, because you can't get it in the pots, but you don't have to get it out quickly。
Recipe Recommendations
- chicken wings 800 grams
- chestnut kernel 300 grams
- cooking wine 80 grams
- Weixian soy sauce 50 grams
- oyster sauce 30 grams
- Scallion and ginger slices appropriate amount
- salt a little
- pepper a little
- peanut oil appropriate amount
Steps for The chicken wings, the screech
1
First, the chestnuts go to the skin, and the chestnuts go to the boiler for three minutes. Fire
2
Fresh chestnuts
3
A few at once
4
Cut a little mouth on the chestnut head with a knife
5
It's easy to take the chestnut out
6
300 grams of chrysanthemum wings, 800 grams of soy sauce, 50 grams of wine, 80 grams of kerosene, 30 grams of onion onions, a little bit of pepper
7
The boiler is on the stove, and the hot pot pours into the right amount of peanut oil
8
When the oil's hot, put the peppers in the fragrance and the ginger onions
9
I'll flip it and put it in the dry wings
10
I'm going to put it in the water
11
I'll put it in when it's tight. Wine
12
Taste sauce
13
Pelican oil
14
And finally put in the skind chestnuts
15
Add a proper amount of water. It's better to use water
16
Turn the pot and light the fire
17
After 30 minutes of stew, the chestnuts and chicken wings are almost ripe
18
I'll make a pot after a while
19
Done
20
Done