How to braised chicken wings to taste better, how to braised chicken wings?

1.Break all the seasonings (except green onions), put them in a seasoning bag, put one or two white sugar in the oil pan, and fry until the sugar melts - bubbles - the foam fades - the sugar turns golden brown, then add the washed chicken wings. Stir-fry over medium heat until each chicken wing is a nice golden brown.

2.Add some hot water, (never put cold water, because the meat that has been heated will shrink when it is suddenly cold, and it will not be easy to cook and not easy to taste). The amount of water is enough to submerge the wings.

3.Add the seasoning bag, sliced green onions, a teaspoon of soy sauce, and a spoonful of salt. (Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will cover the flavor of the chicken wings themselves).

4.Stew the chicken wings over medium heat, and when the soup becomes smaller, change to high heat to thicken the juice, whichever is not dry.

Braised chicken wings. There are many ways to make chicken wings, roasted, braised in, stuffed, stewed and so on. Friends of all ages love it. I made braised chicken wings today and my family loved it.

Ingredients: chicken wings, green onion, rock sugar, ginger, garlic, salt, soy sauce, cooking wine, chicken essence, lemon juice.

Steps: Step 1, wash the chicken wings, usually you can add seasoning to marinate in advance, I am in a hurry to do it directly, use a fork or toothpick to fork some small holes in the chicken wings, which is convenient for flavor.

Step 2: Heat the wok and pour in the salad oil, pour in the rock sugar after a little heating, stir-fry the sugar color, change color slightly, don't fry it, otherwise it will be bitter.

Step 3: Stir-fry the sugar, pour in the chicken wings, soy sauce, green onion, ginger and garlic directly, stir-fry evenly, add water, and it is advisable to cover the chicken wings.

Step 4: Add an appropriate amount of cooking wine, drop a few drops of lemon juice, and continue to cook. Add salt 5 to 10 minutes before cooking. When the chicken wings are cooked, reduce the juice over high heat. You can put a little bit of chicken essence or you don't put it at all. Serve on a plate.

Tips: 1. You can also use white sugar without rock sugar, rock sugar can be better colored, and the surface of the finished product will be shiny and shiny.

2. Don't fry the sugar.

3. Usually when stir-frying, especially meat dishes, salt should be put after to prevent the protein in the meat from coagulation prematurely, making the meat taste hard.

Be sure to add sugar, this one is really delicious.

Braised chicken wings are more tasty, healthy, and nutritious than cola chicken wings.

Answer: 1. Ingredients needed to make braised chicken wings:

10 chicken wings, 2 green onions, 5 slices of ginger, 4 cloves of garlic, 5 rock sugars, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of starch, appropriate amount of sesame seeds.

Second, the method of braised chicken wings:

1. Wash the middle wings of the chicken.

2. Draw two knives on each side of the chicken's middle wings.

3. Shred and slice the ginger, slice the green onion, and cut the garlic into minced garlic for later use. The shredded ginger and garlic on the left are used to marinate the chicken wings, and the one on the right is used to stir-fry.

4. Prepare 5 pieces of rock sugar and shallots to knot and set aside.

5. Pour 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of starch, ginger and garlic into the chicken wings.

6. Marinate for 20 minutes.

7. Put the marinated chicken wings into a non-stick pan and fry them on both sides until golden brown.

8. Heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant.

9. Put the chicken wings into the pot and stir-fry a few times, add the hot water that has not been covered by the chicken wings, add the green onion knots, 5 rock sugars, 2 tablespoons of oyster sauce, 2 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce after boiling over high heat, turn to low heat and simmer for 15 minutes, then take out the green onion knots and ginger slices, and reduce the juice over high heat.

10. Finally, sprinkle the sesame seeds and chopped green onion from the pan and put the braised chicken wings on a plate.

Hello! Braised chicken wings.

Ingredients: chicken wings, ginger, green onion, salt, rock sugar, dark soy sauce, light soy sauce, cooking wine, pepper to taste.

Cooking process: 1. Wash the chicken wings and soak them in clean water for half an hour to remove the blood, cut the flower knife on both sides for easy flavor, and cut the ginger into shreds for later use.

2. Put the chicken wings on a plate, add shredded ginger, cooking wine, pepper and cooking wine to remove the smell, add light soy sauce to taste, then massage the chicken wings, let the seasoning and chicken wings blend with each other, marinate for more than 15 minutes, let it taste in.

3. Pour a little base oil into the pot, put the marinated chicken wings into the pot, and fry until golden brown on both sides.

4. Add light soy sauce, dark soy sauce and cooking wine and stir-fry over high heat for two minutes, add rock sugar, cover the chicken wings with water, cover the pot, wait for the heat to boil, turn to medium-low heat and cook for 20 to 30 minutes.

5. Collect the juice on high heat, wait for the juice to thicken, sprinkle with chopped green onions, and put it on a plate to taste!

【Cooking Tips】:

1. The chicken wings must be cleaned, and the blood and water must be fully removed, so that the meat in the chicken wings can be fresh and tender.

2. When stewing chicken wings, be sure to add enough hot water to avoid adding water halfway to affect the taste.

3. When stewing chicken wings, be sure to turn the chicken wings frequently to avoid sticking to the bottom of the paste, and also to make the chicken wings heat evenly.

Ingredients: 10 chicken wings, garlic, ginger, dried chili, sugar, light soy sauce, dark soy sauce, salt, cooking oil.

Steps: 1. First of all, rinse the chicken wings with water to wash off the blood stains on the surface of the chicken wings.

2. After cleaning, draw three knives on the front and three knives on the back of the chicken wings, that is, draw a flower knife for the chicken wings to facilitate the flavor of the chicken wings.

3. Blanch the chicken wings with a flower knife to remove the smell. Wash the chicken wings with a knife in a pot under cold water, add a spoonful of cooking wine and stir well. Be careful to blanch meat in a pot under cold water.

Skim out the blanched blood foam, take out the chicken wings, put them in warm water, and wash them several times (be sure to wash them with warm water, not cold water, because of the principle of thermal expansion and cold contraction, if you wash them with cold water, then the chicken wings will be very chai and not delicious).

4. Peel the garlic and cut it into garlic slices; Peel the ginger and cut into slices; Dried chili peppers cut into chili segments.

5. Stir-fry the sugar color. Heat oil in a pot, boil the oil until it is about 60% hot, add rock sugar (if there is no rock sugar, white sugar is OK), turn on medium-low heat and stir the rock sugar with chopsticks.

6. After frying until the color is slightly red and bubbling, add the blanched chicken wings, stir-fry constantly, fry until each chicken wing becomes a beautiful golden brown, and after dyeing evenly, add the chopped garlic, ginger slices, put in a small amount of peppercorns, and an appropriate amount of light soy sauce to continue stir-frying. If you don't feel that the color is enough, then you can add an appropriate amount of dark soy sauce.

7. Add an appropriate amount of edible salt, pour in hot water, and the amount of hot water is not over the chicken wings. Be careful to use hot water, not cold water, because if you add cold water, the heated meat will shrink when it is suddenly cold, and the chicken wings will not taste good.

8. Put in the chopped dried chili peppers, turn on high heat and open the lid to boil (the purpose of opening the lid is to remove the excess fishy smell in the chicken, and the high temperature can take away part of the fishy smell).

10. Reduce the juice over high heat until the soup is thick, put out the chicken wings, and sprinkle with chopped green onions.