Braised chicken wings with soy sauce(bu xue yi qi yang wei kang pi mei ji liang fu de jue wei jia yao jiang shao ji chi )

Braised chicken wings with soy sauce

Introduction:

Production steps:

Step 1: prepare the ingredients;

Step 2: clean the chicken wings for use;

Step 3: bring to a boil with water, add scallion and ginger slices;

Step 4: add chicken wings, drop a little cooking wine, cover and blanch;

Step 5: cook until you can easily prick the meat with chopsticks;

Step 6: take out all the chicken wings and drain them;

Step 7: put oil in the pot, heat the oil, add pepper, star anise and cinnamon, and stir fry until fragrant;

Step 8: add onion, ginger, garlic and red pepper to saute until fragrant;

Step 9: stir fry chicken wings;

Step 10: add a little soy sauce, raw soy sauce, proper amount of cooking wine, soy sauce chicken juice, stir fry evenly;

Step 11: add appropriate amount of cumin granules, a small amount of water, appropriate amount of salt, medium and small fire until the soup is thick;

Step 12: the delicious food is finished

Materials required:

Chicken Wings: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Star anise: small amount

Cinnamon: 1 yuan

Dry red pepper: 2

Cumin granules: moderate amount

Veteran: a little

Soy sauce: moderate

Cooking wine: moderate

Chicken sauce with soy sauce: right amount

Salt: right amount

Points for attention: cooking experience: 1. Blanching chicken wings can remove blood stains, eliminate peculiar smell, tighten the skin of chicken wings, and shorten the cooking time; 2. Since chicken wings have been cooked in the blanching process, the later cooking time should not be too long, otherwise it is easy to Debone and affect the appearance; 3. Soy sauce chicken sauce contains white granulated sugar, soy sauce, salt, oyster sauce and other seasonings, and soy sauce and raw soy sauce are salty, So when you choose to put salt, you must taste the soup and add it appropriately to avoid being too salty; 4. When firing, the heat should not be too high, just use medium and small fire, so it is easier to taste.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Bu Xue Yi Qi Yang Wei Kang Pi Mei Ji Liang Fu De Jue Wei Jia Yao Jiang Shao Ji Chi