Braised chicken wings Edit

1. Choose a vertical cut between the chicken wings and soak them in cold water to remove blood

2. Add a small oil pan with sautéed onion and ginger and stir-fry, add cooking wine and stir-fry, add light soy sauce and Pixian bean paste, add boiling water and a few peppercorns to increase the flavor;

3. Cook it on low heat until there is very little soup, add a little sugar to dry it, and then use it to the pot.

Chinese name Braised Chicken Wings Main raw materials for chicken wings, onion slices, cooking wine, light soy sauce, Pixian bean paste, pepper, sugar, star anise, garlic, ginger slices, whether dried pepper contains preservatives, is the main nutrients, protein suitable for people, men, women, young and old

raw material:

Chicken wings.

practice:

raw material:

A bag of chicken wings (the best among the wings. If you use full wings, separate the wing roots, the wing tips, and blanch the chicken wings in water), sliced ​​ginger, sliced ​​green onion, dried pepper, pepper, star anise, garlic

practice:

1. Break all the seasonings (except onions) into the stainless steel seasoning eggs used for stewing meat.

2. Put one or two white sugar in the oil pan and fry until the sugar melts - bubbles - foams fade - sugar turns golden yellow, add washed chicken wings. Stir in medium heat until each chicken wing turns beautiful golden yellow...

3. Add some hot water (don't put cold water, because the already heated piece of meat suddenly becomes cold, the skin will shrink, it will not be easy to cook or taste). Just the water will flood the chicken wings.

Add seasoning eggs and scallions, a small spoonful of soy sauce, and a spoonful of salt. (Don’t add too much soy sauce, because the sugar color of the fried food is enough, and too much soy sauce will cover the fragrance of the chicken wings itself)

4. Stew the chicken wings with medium heat. When the soup becomes small, change to high heat to thicken the juice. The pot should not be dry.

Coke chicken wings

Ingredients: 4 complete chicken wings, a can of Coke.

Seasonings: minced ginger, chopped green onion, large ingredients, soy sauce, and sugar (you can add a little sugar, it’s all casual).

practice:

1. Wash the chicken wings. If you want to taste better, you can use a knife to cut two cuts on the chicken wings;

2. Sitting in the pan, heat the oil, add sugar and stir-fry, slide the chicken wings along the edge of the pot into boiling oil, fry it, fry it a little, and then let the skin turn yellow. At this time, pour in cola, soy sauce, large ingredients, green onion slices, and ginger slices. Bring to a high heat and simmer until the soup is almost dry. The amount of cola poured in should be almost over the chicken wings. This dish is mainly sweet, so don’t add salt.

Dried fried chicken wings Edit

Dried fried chicken wings are a home-cooked dish. The main ingredients are chicken wings and shredded ginger.

Chinese name dried fried chicken wings main ingredients chicken wings, white sesame ingredients cooking wine, sugar auxiliary ingredients pepper powder shredded ginger

Table of contents

1  Making Materials

2  Production steps

3 Poetry and Heart Poems

Production materials edit

5 out of chicken wings

A little white sesame seeds

1 teaspoon of salt

Cooking wine 1 soup spoon

1/2 teaspoon of sugar

1 teaspoon of pepper

Appropriate amount of ginger shredded

Appropriate amount of green onion

Production stepsEdit

1. Wash the chicken wings, add all the above seasonings, grind and marinate for one hour.

2. Wipe the marinated chicken wings with kitchen paper to dry the moisture.

3. Take 2 toothpicks and put some small holes in the areas where the meat is thick on both sides of the chicken wings.

4. Preheat the pan slightly, put the chicken wings with the surface facing down.

After about 5.2 minutes, the chicken wings will make a "squeaking" sound, and then turn them over and continue frying.

6. When the other side is frying until it is "squeaky", continue to turn back to the original side and change to low heat at the same time.

7. Fry this repeatedly until both sides are golden and fully cooked.

8. Sprinkle white sesame seeds and chopped green onions out of the pot.

Poetry and Heart Essay Edit

1: The time to marinate the chicken wings must be enough to make it taste good.

2: If you like to eat something that is particularly salty, you can evenly sprinkle a little salt on the chicken wings when frying, because there are small holes, it is easy to taste.

3: After frying both sides to golden brown, change to low heat and fry slowly until cooked thoroughly.

First, use the 18 raw materials to fry, stir-fry, cook and fry to make various flavors with the characteristics of fry, stir-fry, cook and fry. Then put them layer by layer in a large Shaoxing wine jar, inject appropriate amount of soup and Shaoxing wine to fully integrate the soup, wine and dishes. Then seal the jar with lotus leaves and cover it tightly and heat it on the fire. It is also very particular to use fire. White charcoal with solid wood and no smoke is needed. First boil it on the heat, and then slowly simmer it on the low heat for five or six hours. Then it is done. [5]

Traditional production method

1. Remove the sand from the shark fins from the water, pick them up and arrange them on bamboo grate (a tool for steaming bamboo, either round or square), put them into a boiling water pot and add 30 grams of green onion, 15 grams of ginger slices, and 100 grams of Shaoxiu wine for 10 minutes, take out the fishy smell, pick out the onion, ginger, and juice without using it, take out the grate and put it in a bowl, place the pork fat on the shark fin, add 50 grams of Shaoxiu wine, steam it on the cage and steam it for 2 hours, pick out the fat fat, and decant it (the meaning of filtration) to remove the steamed sauce.

Buddha jumps over the wall

Buddha jumps over the wall

2. Cut the fish lips into pieces that are 2 cm long and 4.5 cm wide, put them into a pot of boiling water, add 30 grams of scallion slices, 100 grams of Shaoxing wine, 15 grams of ginger slices and boil for 10 minutes to remove the fishy smell, pick off the scallion and ginger.

3. Put the money abalone into the cage, steam it over high heat and remove it. After washing, each slice is made into two pieces, put it in a cross knife, put it in a small pot, add 250 grams of bone soup and 15 grams of Shaojiu, put it in the cage and steam it over high heat for 30 minutes, remove the steamed juice. Cook the pigeon eggs and remove the shells. [6]

4. Chop the chicken and duck off the head, neck, feet, and pig's trotters, pick the shells, pluck the hairs, and wash them. Scratch the sheep's elbows. Cut 12 pieces of each of the above four ingredients, and put them in a boiling water pot with the clean duck lemon to remove the blood and remove the blood. Wash the pig's belly and wash it twice, remove the turbid smell, cut it into 12 pieces, put it in the pot, add 250 grams of the same soup and boil it, add 85 grams of Shaoliu and pick it up, and don't use the soup.

5. Wash the ginseng and cut each into two slices. Wash the horns of water and cut into 2-inch-long sections. Add 150 grams of clean ham tendon meat, steam 150 grams on the cage, steam it over high heat for 30 minutes, decant the steamed sauce, and cut it into slices about 1 cm thick. Put the winter bamboo shoots in a boiling water pot and cook it, cut each piece into four pieces, and gently pat it gently. Place the pot on the high heat, put the cooked lard in the pot and cook it until it is 70% hot, put the pigeon eggs and winter bamboo shoots into the pot for about 2 minutes to fry. Then, put the fish high and the fish belly until it is broken, pour it into a colander to drain the oil, then soak it in clean water and remove it, and cut it into pieces that are 4.5 cm long and 2.5 cm wide.

6. Leave 50 grams of residual oil in the pot, and cook it on high heat until 70% hot. Put 35 grams of scallion slices and 45 grams of ginger slices into the pot to stir-fry until fragrant. Add chicken, duck, sheep elbow, pig's trotter tip, duck leech, and pork belly blocks for a few times. Add 75 grams of soy sauce, 10 grams of MSG, 75 grams of rock sugar, 2150 grams of Shaoxing wine, 500 grams of bone soup, cinnamon, cover and cook for 20 minutes, pick off the onion, ginger, and cinnamon, take out the pot and put them in a pot, and put the soup for later use.

7. Take a Shaoxing wine jar, wash it, add 500 grams of water, heat it on a light heat, pour the water in the jar, and put a small bamboo grill at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotter, duck trunk, pork belly, flower mushrooms, winter bamboo shoots, then wrap the shark fin, ham slices, scallops, and abalone fillets into a rectangle in gauze, place it on chicken, duck and other ingredients, then pour in the soup of boiled chicken, duck and other ingredients, cover it with lotus leaves on the mouth of the jar, and press it upside down

A small bowl. After filling, place the wine jar on a charcoal stove, simmer over low heat for 2 hours, then turn on the cover, quickly put the ginseng, tendons, fish lips, and fish belly into the jar, seal the mouth of the jar immediately, simmer for another hour, take it out, when serving, pour the jar into a large pot, open the gauze bag, and place the pigeon eggs on the top. At the same time, follow a plate of radish, mix ham with bean sprouts, stir-fried mushrooms with bean sprouts, a plate of fried bean sprouts, a plate of fried bean sprouts, a plate of oil-spicy mustard, and a roll of silver shredded silk, and sesame cakes with food. [7]

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