Braised chicken wing root(hong shao ji chi gen )

Braised chicken wing root

Introduction:

"With the development of modern society, people's pace of life is speeding up. When cooking braised dishes, people who love food often use the method of combining raw and old style coloring. During the national day, I'd like to share with you the chicken wing root made by the traditional method of frying sugar and coloring to add a touch of bright color to the family dinner. "

Production steps:

Step 1: prepare chicken wing root.

Step 2: cut chicken wings into pieces.

Step 3: take water in the pan, put chicken wing root into the boiling water when it is about to boil, and take it out after boiling.

Step 4: blanched chicken wings.

Step 5: cut scallion into sections, slice ginger and prepare star anise and cinnamon.

Step 6: oil the pan, heat it up, add onion, ginger, cinnamon and star anise, stir fry until fragrant.

Step 7: add chicken wing root to fry cooking wine and soy sauce, add a small bowl of hot water and salt, bring to a boil over high fire, and then turn to medium and small fire.

Step 8: take another pot, heat it a little, pour in the cool oil and sugar, and stir fry the sugar with medium low heat.

Step 9: stir frequently with a frying spoon.

Step 10: turn off the fire immediately when the sugar color foams and turns brown red.

Step 11: quickly pour the fried sugar into the pan where the chicken wings are being roasted. Small and medium fire for about 10 minutes. Fire to collect juice.

Step 12: plate chicken wings, sprinkle with red pepper and chive.

Materials required:

Chicken wing root: 400g

Cooking wine: moderate

Soy sauce: moderate

Star anise: one

Cinnamon: one piece

Salt: right amount

Ginger: right amount

Scallion: right amount

Sugar: right amount

Note: another method is to fry the sugar color, immediately add the chicken wing root to fry. Add cooking wine, onion, ginger, star anise, cinnamon, raw salt water in turn, bring to a boil over high heat, then turn to medium and low heat, cook, and collect the juice after ten minutes.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Chi Gen