Stewed chicken wing root
Introduction:
"This prescription is the version of pressure cooker and electric rice cooker. If you want to color the chicken, open the lid and collect the juice. But I prefer the taste of the meat immersed in the soup. The juice is packed in small jars. The next time the stewed meat is boiled with water, the stewed meat will be more fragrant. The same method is also suitable for different materials, such as marinated chicken gizzard, marinated beef, marinated pig's hoof... "
Production steps:
Materials required:
Chicken wing root: 12
Scallion: right amount
Ginger: right amount
Star anise: 1
Tangerine peel: 1 small piece
Pepper: 1 handful
Tsaoko: half
Salt: right amount
Sugar: right amount
Soy sauce: 2 teaspoons
Old style: 1 spoonful
matters needing attention:
Production difficulty: simple
Process: brine
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Lu Ji Chi Gen
Stewed chicken wing root
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