Braised shark's fin in soy sauce(hong shao chi zhong )

Braised shark's fin in soy sauce

Introduction:

Production steps:

Step 1: wash the fresh wings, change the knife before and after, put them into the plate for standby, and then shred the onion and ginger for standby.

Step 2: heat the oil in the pot, add ginger and onion, stir fry until fragrant, add a little sugar, stir fry until the sugar dissolves and changes color, then pour in chicken wings and stir fry.

Step 3: stir fry until golden on the surface, add a little wine, soy sauce, salt, thirteen spices, stir fry, add water, add a little dry pepper, chicken essence and MSG.

Step 4: boil over high heat and turn down the heat until it is hot. Add a little monosodium glutamate and stir fry out of the pot.

Materials required:

Chicken Wings: moderate

Scallion: right amount

Ginger: right amount

Dry pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Baijiu: moderate amount

Old style: moderate

Appropriate amount: sugar

Thirteen spices: appropriate amount

Note: if you use frozen chicken wings, it is recommended to use hot water. (ha ha, of course, after thawing.) Like to eat pepper flavor friends can also be put in before ginger onion into Pepper Fried incense, said in the steps to do.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Chi Zhong