Braised chicken wings with Pleurotus eryngii(xing bao gu huang men ji chi )

Braised chicken wings with Pleurotus eryngii

Introduction:

"Braised chicken wings is a great love of meat lovers like me. Every family is making stewed vegetables, whether they are fried with sugar, colored with soy sauce, or directly braised with soy sauce, the method is always the same, but the taste is very different. Each family has its own experience, maybe it's a rare experience, maybe it's a fresh attempt, the food is inconclusive, what you love is the best. "

Production steps:

Step 1: wash chicken wings and marinate with cooking wine and salt for 30 minutes

Step 2: wash carrot and Pleurotus eryngii and drain

Step 3: cut the carrot and Pleurotus eryngii into pieces

Step 4: cut the scallion and ginger

Step 5: take the oil from the pan, add rock sugar and stir fry the sugar until it is yellow. Don't stir fry until it is dark brown. After frying, remove from heat and cool

Step 6: after cooling, pour in the chicken wings (never put them in when they are hot) and stir fry until the wings are covered with color

Step 7: stir fry with scallion and ginger

Step 8: add spices, 1 teaspoon soy sauce, cooking wine and stir well

Step 9: put in the apricot abalone mushroom and carrot

Step 10: add 1.5 teaspoons salt and water over chicken wings

Step 11: simmer for 20 minutes on medium and low heat, adjust the high heat and start to collect the juice. Don't collect it too dry. The soup can be thick

Materials required:

Chicken Wings: 500g

Carrot: 2

Pleurotus eryngii: 4

Salt: right amount

Tsaoko: 2

Ginger: right amount

Rock sugar: right amount

Scallion: scallion

Oil: right amount

Star anise: 2

Cooking wine: 1 teaspoon

Fennel: right amount

Soy sauce: right amount

Note: 1, chicken wings can be replaced by chicken legs, chicken wings root. 2. The color of soy sauce is between raw soy sauce and old soy sauce. In order to have a good color, don't be old-fashioned. The old style is too dark.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Huang Men Ji Chi