Royal concubine chicken wings
By TheaKrajcik
The color is red and red, the taste is soft, and the aftertaste is rich and has a long aftertaste...
Recipe Recommendations
- chicken wings nine
- soy sauce 2 tablespoons
- feed oil 1/2 scoop
- red wine 1 bowl
- salt 2 grams
- chicken essence a little
- Jiang 3-4 sheet
- onion appropriate amount
- ketchup 3 scoops
- sweet and sour
- burn
- ten minutes
- simple
Steps for Royal concubine chicken wings
1
Wash and drain the wings, and use a flower knife on the back for later use.
2
Place the pan on heat to 60%-70% and heat it into the wings.
3
Fry until golden brown on both sides, and remove.
4
Leave the base oil, saute the ginger slices and chopped green onion until fragrant, and put the chicken wings into the pan and stir fry.
5
Pour in the wine over the chicken wings. (If red wine has little sugar, add some rock sugar)
6
Stir in 3 tablespoons of ketchup and 2 tablespoons of light soy sauce.
7
Add appropriate amount of salt, bring to a boil over high heat, turn to medium heat and simmer for 15-20 minutes.
8
Collect the juice over high heat and add chicken essence.