Fin root in oyster sauce
When cooking meat dishes, oyster sauce was rarely used, and soy sauce was mainly used. Today, oyster sauce is definitely the main character of the fin roots (except for the fin roots)~ The method is very simple. When cooking, add the oyster sauce later, so that the umami taste of the oyster sauce is preserved relatively completely. The sauce is super thick and the color is very beautiful. The sauce is hung on the roots of the wings. It tastes very good. Sometimes a small change in cooking can bring a big surprise.
Recipe Recommendations
- chicken wings of 10
- Jiang appropriate amount
- onion appropriate amount
- oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for Fin root in oyster sauce
1
To prepare the ingredients, marinate the wings for several hours with pepper, salt and ginger slices.
2
Leave the oil in the pan and fry the skin until fragrant.
3
Prepare green onion segments and ginger slices at this time.
4
Heat the pan with oil, saute the chives and ginger, and lower the wings.
5
Add a spoonful of soy sauce, stir fry and color.
6
Add water to the chicken wings, bring to a boil, and turn to medium heat.
7
When the juice is half dry, turn to high heat and add two tablespoons of oyster sauce.
8
Collect the juice and sprinkle with chopped green onion to taste.