Braised chicken wings in soy sauce(jiang shao ji chi )

Braised chicken wings in soy sauce

Introduction:

"1. Because the chicken wings are frozen, it is necessary to blanch the water to remove the blood, remove the fishy smell after freezing, and then use it again. There is no picture in this process, that is, after boiling the water, put the chicken wings in and blanch until the blood is removed. 2. Fry the chicken wings until golden. 3. Because the juice will taste saltier after adding water, it's lighter when mixing seasonings at the beginning. Try to add enough seasonings at the beginning, and don't put seasonings at the end. It doesn't taste so good. 4. The water starch is used to collect the soup. The soup with water starch is very thick, but it doesn't need to be added too much. It's suggested to add it a little bit

Production steps:

Materials required:

Chicken Wings: 12

Soy sauce: moderate

Cooking wine: moderate

Oil: right amount

Ginger: 1 slice

Starch: appropriate amount

Old style: moderate

Sugar: right amount

Water: moderate

Garlic: 2 slices

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Shao Ji Chi