Braised chicken wings
Ingredients: soy sauce,salt,chicken wings,cooking wine,onion,Jiang,sugar,vegetable oil
Recipe Recommendations
- chicken wings of 7
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vegetable oil appropriate amount
Steps for Braised chicken wings
1
Chicken wings, thawed in cold water, and cut 2 knives on the front and back sides to make them easy to taste. Put in a bowl, add ginger slices, spring onion, cooking wine, and 10g of salt, and marinate for 30 minutes
2
Pour 10g of vegetable oil into a frying pan and heat it 70%. Use chopsticks to add chicken wings one by one, control the heat, and fry them on both sides. Be careful not to flip them immediately, as the skin will easily stick off. When frying, you can press them with a shovel to fry them more thoroughly.
3
Fry the sides until they are slightly yellow, add 200g of cold water, 10g of soy sauce (I use the locally produced soy sauce made in wooden barrels, which is light in color and light in taste, and is not salty), and a tablespoon of white sugar. Cook on high heat for 3 minutes, turn to low heat and simmer for 5 minutes, until the juice shrinks.
4
Turn off the heat and take out the pan. The chicken wings are bright in color and slightly sweet in taste. Note: Don't stew for too long, otherwise all the oil in the chicken skin will be boiled out. The chicken skin will not taste good, and the soup will not taste good.