Braised shark's fin in brown sauce(hong shao chi jian )

Braised shark's fin in brown sauce

Introduction:

"Many people say that the tip of the wing is poisonous and can't be eaten. I don't know if that's the reason. The tip of the wing is much cheaper than the middle wing. It's about ten yuan cheaper every year. Food problems are exposed every day, and I don't know what kind of food I can eat. Anyway, I prefer to eat wingtip, which is cheap. The wingtip is relatively small, and it's easy to taste, and it's also suitable for my taste. "

Production steps:

Step 1: wash chicken wings

Step 2: blanch

Step 3: remove and drain

Step 4: heat the oil and add chili and ginger slices

Step 5: add the tip of wing, add the right amount of cooking wine and salt, stir fry

Step 6: add soy sauce and water, bring to a boil over high heat, then change to low heat

Step 7: when there is no water, put in some sugar, change the fire, and burn out the sugar color

Materials required:

Wing tip: 250g

Ginger: 10g

Pepper: 10g

Salt: right amount

Oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Note: 1. It's better to blanch the meat before it's cooked. 2. Putting sugar in the end can stir fry beautiful sugar color and taste better

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Chi Jian