Braised chicken wings in brown sauce(xiao jia da ai hong shao ji chi )

Braised chicken wings in brown sauce

Introduction:

"Chicken wing is also called chicken wing or big turn. Less meat, and divided into "chicken bladder" and "bladder tip" two kinds. Chicken arm, connecting the chicken body to the first joint of chicken wings, has more meat quality; chicken wings have the functions of warming the middle and replenishing qi, tonifying essence and marrow, strengthening waist and stomach, etc. it is rich in collagen, which is good for maintaining skin luster and enhancing skin elasticity. There are many ways to make chicken wings. They can be steamed, powdered, fried, crispy or braised. Braised chicken wings taste tender and smooth, with attractive fragrance. We always have one dish on the table

Production steps:

Step 1: wash the chicken wings.

Step 2: gently cut off from the joint.

Step 3: blanch the blood in a boiling water pan.

Step 4: take out the controlled dry water.

Step 5: add rock sugar into the oil pan and stir fry over low heat to get the sugar color.

Step 6: add chicken wings, stir fry and color.

Step 7: add onion, ginger, garlic, Chinese prickly ash and star anise into the oil to stir fry until fragrant, then add salt, soy sauce, cooking wine and cinnamon to stir fry until fragrant < br > then add appropriate amount of boiling water.

Step 8: cover the pot and bring to a boil over high heat. Turn to medium heat and cook for 20 minutes. Add a little five spice powder before leaving the pot.

Step 9: serve on a plate.

Materials required:

Chicken Wings: 300g

Ginger: 3 tablets

Garlic: 5 pieces

Scallion: 2

Salt: 1 / 4 teaspoon

Cooking wine: a little

Veteran: a little

Star anise: how many

Cinnamon: 1 small piece

Chinese prickly ash: more than 10

Rock candy: 10 or so

Five spice powder: 1 / 4 teaspoon

Note: 1: cut chicken wings, do not cut, as long as the joint gently everything can be. 2: Pay attention to the heat when frying sugar, chicken wings will be very good color. 3: when frying the sugar, put sugar into the pan (depending on the number of ingredients), stir fry the small and medium fire to the sugar melt - foaming - Foam subsiding - when the white sugar becomes golden yellow, it can go down into the chicken wings. Until each wing turns golden.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Jia Da Ai Hong Shao Ji Chi