Marinated chicken wings root
By AyanaRempel
This recipe is a pressure cooker and electric rice cooker version. If you want to color the chicken, you can finally open the lid on high heat and collect the juice. However, I prefer the taste of the meat immersed in the soup ~ Use a small jar to store the juice. Next time you are braising the meat, add water to boil the old stewed meat. The stewed meat will be more fragrant. The same method also applies to different materials, stewed chicken gizzards, stewed beef, stewed pig's trotters...
Recipe Recommendations
- chicken wings the 12
- onion appropriate amount
- Jiang appropriate amount
- octagonal one
- tangerine peel 1 small piece
- pepper 1 small
- grass fruit half a
- salt appropriate amount
- sugar appropriate amount
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- salty and fresh
- halogen
- half an hour
- simple
Steps for Marinated chicken wings root
1
Add cold water to the chicken wings roots and bring to a boil with the scallion and ginger skin.
2
Wash under running cold water.
3
Fry the chicken wings with a small heat on the pan.
4
Add the above seasonings to the electric cooker, pour in half a bowl of water, and heat up.
5
Separately cut the green onion and ginger slices and pour into the pan.
6
Heat the electric cooker and add the chicken wings and add a little salt.
7
Add appropriate amount of white sugar and press for 20 minutes.
8
Just load the plate.