Braised shark's fin root in brown sauce(hong shao chi gen )

Braised shark's fin root in brown sauce

Introduction:

"This chicken wing root is cooked with Li Jinji's braised sauce. It has attractive color, rich sauce flavor and endless aftertaste. It's very enjoyable!"

Production steps:

Step 1: cut scallion and ginger slices and set aside.

Step 2: chicken wing root 500g.

Step 3: boil water in a frying pan, add cooking wine, boil the water, blanch the root of the wing and wash it.

Step 4: according to the ratio of 1:4, mix Li Jinji's braised juice with water.

Step 5: add oil to the frying pan and stir fry the scallion and ginger slices.

Step 6: pour the root into the frying pan and fry it until golden.

Step 7: pour the root into the frying pan and fry it in medium heat until the skin is golden.

Step 8: pour in the blended juice, add appropriate amount of salt and a little rock sugar according to the taste.

Step 9: simmer the root of the wing in a medium low heat until the juice is collected, and then remove from the pot. White sesame can be used as surface decoration.

Step 10: you can drizzle the delicious soy sauce on the root of wings to make it taste better.

Materials required:

Chicken wing root: 500g

Scallion: right amount

Ginger slices: right amount

Li Jinji braised juice: 4 teaspoons

Salt: a little

Rock sugar: a little

Cooking wine: a little

Note: when the chicken wing root is put into the pot, it's better to make more juice, immerse the root, open the medium heat first, and then turn the low heat to make the root more transparent and fragrant.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Hong Shao Chi Gen