Braised chicken wings with bitter melon(liang gua shao ji chi huan ge kou wei shi shi )

Braised chicken wings with bitter melon

Introduction:

"I've eaten too much braised spareribs with cold melon. Can I change my taste?"?! I'll cook the melon and chicken wings together today. Anyway, it's ok if they cook together. I'm sorry. In my mind, food is not compatible. Are not all fresh dishes innovative? @@@@@@I used a little more sugar to change the bitter taste of the bitter melon. Because I'm afraid of hardship... If you can stand the bitter taste of lianggua, you can not put too much sugar, and you can not add too much salt to taste. Remember not to boil lianggua too long. The saltier it is, the longer it boils, the more bitter it is! This is my experience in cooking cold melon... Let's try another taste. Let's not say more. Let's go

Production steps:

Step 1: prepare the main ingredients of braised chicken wings with bitter melon: chicken wing root, bitter melon and garlic.

Step 2: rinse the chicken wing root and chop it into pieces, blanch it in water for later use; remove the seeds of the balsam pear, wash and slice it into pieces, blanch it in water for later use; peel the garlic and pat it loose for later use.

Step 3: heat the pan, add oil and stir fry garlic and chicken wings.

Step 4: pour in the cooking wine and continue to stir fry the chicken wings.

Step 5: pour in the oyster sauce, stir fry the chicken wings until evenly colored.

Step 6: add water and bring to a boil over high heat. Add sugar and cook over medium heat for about 15 minutes.

Step 7: add the boiled balsam pear and cook over medium heat for about 10 minutes.

Step 8: add salt for seasoning, and dry the soup over high heat.

Materials required:

Chicken wing root: Five

Lianggua: one

Garlic: two pieces

Oyster sauce: 1 teaspoon

Salt: right amount

Sugar: right amount

Oil: right amount

Note: [CSY tips] 1. Blanch the material for use. Chicken wing root blanching is to remove the smell of meat; melon blanching is to remove the bitterness. 2. The amount of sugar used in this dish is a little heavier, which changes the bitter taste of balsam pear. Because I'm afraid of hardship... 3. If you can stand the bitter taste of the bitter melon, don't put too much sugar, and don't add too much salt to taste. Remember not to cook the bitter melon for too long. The saltier it is, the longer it boils, the more bitter it is! This is my experience in cooking cold melon... 】

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Liang Gua Shao Ji Chi Huan Ge Kou Wei Shi Shi