Table three cups chicken wings(tai shi san bei ji chi bang )

Table three cups chicken wings

Introduction:

"Sanbei chicken is a famous traditional dish in Jiangxi Province, which belongs to Yuanzhou cuisine. Because of its cooking without soup, only with a cup of rice wine, a cup of lard, a cup of soy sauce, so named three cups of chicken. This dish is red in color, original, mellow and attractive, suitable for both wine and rice. Later, three cups of chicken spread to Taiwan. The Taiwanese made a small transformation of it, replacing the greasy lard with light edible oil, and adding a unique flavor, the nine storied pagoda. (above excerpt from Baidu) nowadays people like to say healthy diet, and they are afraid of high fat, so lard must be eaten less or free. Therefore, peanut oil or vegetable oil is basically replaced. As for the nine storey pagoda, also known as basil and Jinbuhuan, every spring and summer, I plant two pots outdoors. One pot is sweet basil, with larger leaves, and the other pot is Thai Basil, with smaller leaves. "

Production steps:

Step 1: remove the whole chicken wings into three pieces, then cut the middle wings and leg wings in half, put them into a large basin, put 3 tbsp of crude oil, 1 / 4 tbsp of sugar, 1 / 2 tbsp of pepper noodles and 2 tbsp of rice wine, stir them evenly by hand, and then put them into a compact box for the refrigerator. After one night, they will taste better;

Step 2: wash the scallion and cut it into sections, cut the scallion green into grains, slice or flatten the garlic, slice the ginger, prepare a pinch of prickly ash and basil leaves and wash them;

Step 3: turn the pan on medium low heat, put in cold water, pour in the chicken wings, don't stir, wait for the water to boil slowly, float the foam, skim it with a spoon, cover it for a little while, cook until it's ripe, pick it up, and rinse it with water;

Step 4: put it in the pot and dry it;

Step 5: start the pot again, add 2 tbsp of salad oil, sesame oil and Chinese prickly ash, stir up the flavor slowly, add 5-6 pieces of scallion, ginger and basil leaves, and saute until fragrant;

Step 6: pour in chicken wings and mix well;

Step 7: add 1 / 2 tbsp of soy sauce, salt and soy sauce, sprinkle with pepper and sugar, pour into 1 / 4 measuring cup of rice wine, stir well;

Step 8: finally put 5-6 basil leaves, turn them over a few times, put them on the plate, sprinkle onion on the surface, and then put Basil as decoration (this step can be saved).

Materials required:

Chicken Wings: 4-6

Basil: 10-12 leaves

Ginger: 4-6 tablets

Scallion: 1

Garlic: 4-6

Pepper: 1 pinch

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Pepper noodles: right amount

Rice wine: moderate

Sesame oil: appropriate amount

Note: first, put a little soy sauce to make the color more red and bright; second, leave half basil leaves when you start the pot, don't put them all in, wait until almost out of the pot, and then put the rest of basil leaves, so that Basil taste can be more realized;

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tai Shi San Bei Ji Chi Bang