Swiss Sauce Chicken Wing Root
Swiss sauce is especially sweet and dark (if you put soy sauce). It is basically the best partner for stewing chicken wings. Later, stewing eggs, which is very good.
Recipe Recommendations
- chicken wings About 8
- salty and sweet
- braised
- several hours
- simple
Steps for Swiss Sauce Chicken Wing Root
1
Swiss juice: 150ml of light soy sauce, 60- 80ml of dark soy sauce (to color and make the sauce less salty, the dark soy sauce itself is not too salty), 4-5 large pieces of rock sugar (forget to weigh the weight, it is not sweet enough after making the juice. Add more), some broth (if you feel too salty after testing, you can add appropriate amount of broth), 2 pepper, 3-4 tangerine peel, 2-3 jade cinnamon (two fingers are long, not too much), 3 slices of licorice, 3-5 slices of ginger.
2
Use a knife to draw two marks on the back of the chicken wings to make the chicken wings taste delicious.
3
First use soy sauce, sugar, wine and pepper to taste, slightly fry until light yellow after 20-30 minutes, and strain.
4
Open the pan, put a few slices of ginger, pour in the Swiss sauce, and add 1 bowl of water. If you don't put water, it will be too sticky. Bring the sauce to a boil, add the chicken wings, and simmer for about 10 minutes.
5
Use a spoon to pick up half of the juice, and then collect the juice over high heat until it is sticky, and you can serve.Swiss Sauce Chicken Wing Root Make Tips
After the Swiss juice is used up, let it cool and place it in a bottle. If it is preserved well, it can be left for about a month. It can be stored in the coldest part of the refrigerator. It can also be used to stewed eggs.