Spicy chicken wings(la zi ji chi )

Spicy chicken wings

Introduction:

"This is the first meat dish I learned. Once upon a time, a friend liked to make chicken wings very much. By chance, I had a chance to taste this dish. It's very homely, but it's delicious. I can't forget it for a long time after I go back. So I asked for advice. Later, after some adjustments, it's more suitable for the present taste. I'd like to share it with you here. Let the delicious food spread all over the world. "

Production steps:

Step 1: wash chicken wings and cut into pieces

Step 2: wash and prepare all the accessories, blanch the chicken wings with boiling water, and then rinse the blood foam with warm water.

Step 3: heat the oil, add onion, ginger, garlic, chicken wings, Chinese prickly ash, star anise, cinnamon and dry pepper, stir fry for about one minute

Step 4: add cooking wine, soy sauce, soy sauce, sugar in turn, continue to stir fry (to prevent paste, add 1 tbsp water) for 2 minutes.

Step 5: add water to cover the chicken wings, bring to a boil over high heat, turn to low heat and simmer for 15 minutes, add green pepper and 1 teaspoon salt, cover the pan again, turn to high heat and collect the juice after 15 minutes.

Step 6: after receiving the juice (according to personal taste, some people like to dry, some people like to soak rice with more juice), you can taste the delicious food.

Materials required:

Chicken Wings: 500g

Screw green pepper: 2

Scallion: 1 / 2

Ginger: 100g

Garlic: 50g

Dried red pepper: 10

Star anise: 1

Cinnamon: 1 piece

Zanthoxylum bungeanum: 20

Cooking wine: 1 / 2 tbsp

Soy sauce: 1 / 2 tbsp

Soy sauce: 2 tbsp

Salt: 1 teaspoon

Sugar: 1 / 2 tbsp

Note: the chicken wings in advance tide, and then warm water to wash off the blood foam, is to eat better taste, especially the soup poured on the rice. There was a time when I was lazy and didn't blanch. After collecting the juice, the soup was full of blood foam, and the taste was very bad.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : La Zi Ji Chi