Braised chicken wings in brown sauce(hong shao ji chi )

Braised chicken wings in brown sauce

Introduction:

Production steps:

Step 1: clean the chicken wings.

Step 2: blanch chicken wings with hot water.

Step 3: heat the frying pan, add vegetable oil, heat 80% and add sugar.

Step 4: stir sugar with chopsticks over medium heat until red and bubbling.

Step 5: add chicken wings and stir fry until each wing turns golden.

Step 6: add garlic, ginger, pepper and a small amount of soy sauce, continue to stir fry evenly.

Step 7: add appropriate amount of salt, hot water, cooking wine (do not put cold water, because the meat that has been heated suddenly gets cold, and the skin will shrink, which is not easy to cook and taste), and the amount of water is enough to submerge the chicken wings. Burn for about 15 minutes.

Step 8: then collect the juice over high heat, subject to not drying the pot.

Step 9: delicious is so simple

Materials required:

Chicken Wings: moderate

Salt: right amount

Sugar: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Ginger: right amount

Note: 1. Blanch the chicken wings to remove blood stains and odor, so as to tighten the skin of chicken wings. 2. When frying sugar, first heat the pot and then add oil, heat the oil and then add sugar, change the fire, chopsticks keep stirring, so as not to paste the pot, so that the sugar color will look good.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Ji Chi