Braised fin root in stewed sauce
By VicentaLakin
Recipe Recommendations
- wing root 1 kg
- garlic 5 grams
- Jiang 5 grams
- red pepper appropriate amount
- soy sauce 3 tablespoons
- soy sauce 1 teaspoon
- salt a little
- chicken essence 1 teaspoon
- octagonal 1
- cooking wine 1 tablespoon
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Braised fin root in stewed sauce
1
Wash the wings roots and use a knife to make them more delicious; add 2 tablespoons of soy sauce, a little soy sauce, and 1 tablespoon of cooking wine, and marinate for more than 2 hours.
2
Prepare the seasoning.
3
Marinate the fin roots and control the moisture to prevent oil splashing.
4
Put a proper amount of oil in the pan, fry the wings until golden brown, and serve out.
5
Put oil, garlic and ginger into a wok, or if you like spicy ones, add appropriate amount of red pepper.
6
Lower the wings roots, stir fry, add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and a little salt, and continue to stir fry.
7
Stir fry for a while, add water, and quickly cover the wings. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes, then turn to high heat to collect the juice. Before taking out the pan, add 1 teaspoon of chicken essence.
8
Remove the pan and serve the plate.