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

Braised chicken wings in brown sauce

Introduction:

"Chicken wings are delicious no matter how they are cooked, not to mention the classic braised chicken wings. The bright red sauce will wrap the delicate white chicken wings. The first taste of salty, fresh and slightly sweet is closely followed by the fresh, juicy, thick and fragrant meat, the charming taste of braised pork, and the attractive sweet flavor of wings. The delicious temptation is irresistible

Production steps:

Step 1: rinse the chicken wings with water.

Step 2: put cold water in the skillet, add chicken wings and cooking wine, and cook for 2 minutes.

Step 3: cut scallion into sections and ginger into slices.

Step 4: take out the cooked chicken wings, wash them with warm water and drain them.

Step 5: cut the surface of the chicken wings twice with a knife, so that they taste good when they are cooked.

Step 6: mix salt, soy sauce, soy sauce, sugar and water into sauce and mix well.

Step 7: put the oil in the frying pan. When the oil temperature rises, put the chicken wing skin down and fry it over low heat.

Step 8: fry until the skin is golden, then turn over and fry again.

Step 9: fry until golden on both sides, add scallion and ginger, stir fry until fragrant.

Step 10: pour in the sauce. The amount of water is about to exceed the chicken wings.

Step 11: boil over high heat, skim the froth, cover, turn down the heat and cook for 15-20 minutes.

Step 12: use chopsticks to plunge into the bloodless water, then cook it. Collect the thick soup over high fire, and then take it out.

Materials required:

Chicken Wings: 450g

Water: moderate

Oil: right amount

Salt: right amount

Scallion: 10g

Ginger: 8g

Cooking wine: 1 tablespoon

Soy sauce: 2 teaspoons

Old style: moderate

Sugar: right amount

Note: 1, the first time to cook chicken wings to cool water into the pot, cooked after washing warm water, so that the meat is not tight. 2. Put cooking wine, onion, ginger can play a role in fishy.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Ji Zhong Chi