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

Braised chicken wings in brown sauce

Introduction:

"Characteristics of this dish: the soup is thick, fresh and sweet, and the chicken is smooth and tender. It looks bright, but it's not greasy at all. Put rock sugar and rice wine, golden color, rich soup, fresh and refreshing, but also with a touch of wine. It's fried in oil before it's done, so the skin of the finished product still feels like barbecue. "

Production steps:

Step 1: cut chicken wings three times on each side to make it tasty. Take out the blanching water and keep it dry.

Step 2: fry the chicken wings in oil and make them yellowish on both sides.

Step 3: pour out all the oil, dip a little oil in the pot, add green onion, ginger and star anise, stir dry over low heat to make it smell.

Step 4: pour in raw soy sauce and old soy sauce one to one, pour it along the edge of the pot to remove the sauce flavor. Put in rice wine and rock sugar.

Step 5: after boiling over high heat, add chicken wings. The soup should be level with chicken wings. There is not enough rice wine.

Step 6: the whole fire, from time to time flip the wings. Until the soup is strong. Put some monosodium glutamate to improve the taste and then out of the pot.

Materials required:

Chicken Wings: moderate

Onion and ginger: right amount

Star anise: right amount

Rice wine: moderate

MSG: right amount

Salt: right amount

Rock sugar: right amount

Old style: moderate

Soy sauce: moderate

Note: 1, fried chicken wings don't stick tips: pot oil heat, oil out, re cool oil, 34% heat into the chicken wings, look at the edge of yellowing, shake the pot, turn over with chopsticks, fry until the cold noodles yellowing. 2. The braised juice must be boiled in high heat, so it tastes better. Only rice wine, no water. Try the taste, put a little salt, the taste is lighter than your own. It's just right after the juice is collected. 3. This method is suitable for fish, chicken, seafood and tofu, but not for meat and fishy pork. Beef and mutton are not suitable. No sugar, no oil, more healthy. 4. Because of the rice wine, it is fresh and delicious, and has a light aroma. Without rice wine, beer can be used instead, followed by rice wine and cooking wine. 5. The color is attractive and the taste is great. It can be used as a banquet dish to make you face.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Si Fang Hong Shao Ji Chi