Braised shark's fin root(yue cai hong men chi gen )

Braised shark's fin root

Introduction:

"No matter what kind of flavor you want to eat, you can buy suitable sauces and condiments in supermarkets, such as soy sauce, sweet and sour spareribs juice, soy sauce chicken juice, etc.. It's a great convenience for the" cook "women who are new to the kitchen. Today they use Li Jinji's soy sauce. To be honest, they have bought it for some time, so they have to use it. In fact, they make it better. It's a little sweet and the color is better It's beautiful. Children like to chew it

Production steps:

Step 1: wash the wing root and set aside.

Step 2: slice ginger and cut onion.

Step 3: add 1:3 ratio of stewed juice and water to make stewed juice.

Step 4: prepare a small section of cucumber.

Step 5: cut the cucumber in half, then cut five pieces obliquely to make the sample in the picture, and use it to swing the plate.

Step 6: boil water in the pot, add cooking wine, and wash the chicken wings.

Step 7: put oil in the pan and saute ginger slices.

Step 8: put into the root of the wings and fry until the skin is golden.

Step 9: pour in the mixed sauce.

Step 10: simmer over medium low heat until the juice is collected and serve on the plate. Garnish with cucumber knots.

Materials required:

Chicken wing root: 500g

Ginger: 1 large piece

Scallion: 1

Braised soy sauce: 3 teaspoons

Cucumber: moderate

Edible oil: right amount

Note: do not leave the kitchen when stewing the root of wings. Turn it over in the middle to avoid burning.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Yue Cai Hong Men Chi Gen