How to make braised chicken wings, the meat is tender, salty, fresh and slightly sweet, and it is th

If it's not easy for you to cook, just search the Internet and there are all kinds of methods. Stewed chicken wings are very simple, and the recipe and process are similar, but I want to tell you that the flavor of the chicken wings is bound to be different.

Due to the different condiments used, the different degrees of doneness, the difference in order, and the most important difference in the amount of sugar and light soy sauce, the taste will be different. However, then you must also firmly believe that as long as you make it with your own heart, it must be the taste of home, whether it is popular or not, and you will know if it tastes good or not if there are many chicken wings left in the end!

I especially allow the saying that the special food is inconclusive, and the one that your family loves, that is the most delicious! If you think you do better, you can leave me a message below, and it will also give me the opportunity to learn your method and let the children taste what other people's chicken wings taste. [Homemade braised chicken wings] Main ingredients:

10 condiments for chicken wings: edible oil, light soy sauce, oyster sauce, rice wine, salt, ginger and garlic, white sugar production process:

Fresh chicken wings purchased from the mall are washed with water and replaced with a small clean blister, with water in the middle. Drain the chicken wings and use a knife to cut two pieces on the chicken wings. The chicken wings must be marinated with dongru, ginger slices, light soy sauce, oyster sauce and rice wine for about 30 minutes, stirring them with chopsticks during the pickling process.

After the pot is hot, pour in the cooking oil, wipe the chicken wings with kitchen paper, and gently cook them in the pan. After each chicken wing is fried, cut some dongru and ginger slices again, remove from the pan and boil to the red, and add a small amount of cooking oil. Put the ginger and garlic into the pot, stir-fry until fragrant, pour in light soy sauce, oyster sauce, sugar, and an appropriate amount of boiling water.

Put all the chicken wings in the pot, reduce the heat to a low heat, cover the pot and simmer. Since light soy sauce and oyster sauce contain salt, you can taste the saltiness of the soup with chopsticks, and if it is not salty, you can add a small amount of salt. After the soup has been boiled for a while, the white foam on the top should be skimmed out with a spoon.

When the juice is sticky and there is juice, pick out the ginger and garlic slices in the pot and arrange it. The glossy chicken wings, the meat texture is crispy, salty and sweet, and it is one of the most popular special delicacies for children.

On Sunday, the family sat around the table for a meal, three adults and a child, and ate beautifully. The chicken wings are really not greasy, the taste is very good, and the color, flavor and flavor are good! Tips:

Many people like to blanch it with water, but the taste is really not very good, and you can only understand it if you try it yourself. In fact, it has always been a sudden.

First of all, put the chicken wings in the water, add the green onions, ginger and garlic to remove the smell, after 3 5 minutes to take them out, heat the oil to 7 when it is ripe, add stir-fry, and then add a little cola and a little tomato juice.

Blanch the chicken wings in hot water, then marinate them with seasonings, and then cut the chicken wings on both sides with a few knives and put them in the pot to cook.

Generally, it is to prick a few small holes and marinate for a while, wait until the oil is hot, add chicken wings and stir-fry, add water and simmer for a while, and then add some soy sauce.

Ingredient main

Chicken wings for 3 servings.

Excipients others

Appropriate amount of salt, a little rock sugar, a little green onion, a little ginger, an appropriate amount of star anise, an appropriate amount of Sichuan pepper, an appropriate amount of cooking wine, and an appropriate amount of dark soy sauce.

Preparation of braised chicken wings.

Step 1

Soak the chicken wings in water for about 20 minutes and rinse well;

Step 1

Cut the green onion into sections, slice the ginger, and set aside the pepper, spices and rock sugar;

Step 1

After the water in the pot boils, add the chicken wings, and boil the water again to remove the chicken wings;

Step 1

After the oil in the pot is hot, add the green onion, ginger, Sichuan pepper and spices and stir-fry until fragrant, add the chicken wings and stir-fry evenly;

Step 1

Cook in cooking wine, add dark soy sauce to color, stir-fry evenly;

Step 1

Pour in an appropriate amount of water to cover the chicken wings, cover the pot, and bring to a boil over high heat;

Step 1

Simmer for about 20 minutes, add rock sugar and a pinch of salt;

Step 1

Stir-fry until the rock sugar melts and the soup is dry.

Ingredients: a bag of chicken wings (the best in the wings, if you use whole wings, separate the wing roots, the middle of the wings, and the tips of the wings). Blanch the chicken wings with water.

Seasoning: ginger slices, green onion slices, dried chilies, Sichuan peppercorns, star anise. You can also add garlic.

Method (1) Put the oil into the pan, put one or two spoons of sugar into the oil pan when it is hot, and fry until the sugar melts - bubbles - the foam fades

When the sugar turns golden brown, add the washed chicken wings. Stir-fry over medium heat until each chicken wing is a nice golden brown ......

This is the legendary fried sugar color).

2) Put in some hot water, (don't 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 or taste). The amount of water is enough to submerge the wings.

3) Add the seasoning, sliced green onions, a teaspoon of soy sauce and a spoonful of salt. (Don't put too much soy sauce in it, 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.

5) Collect the soup, then remove from the pot, put it on a plate, and serve it!

Wash and blanch the chicken wings for a few minutes, rinse and drain for later use.

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Heat oil in a pan, pour in the chicken wings and stir-fry quickly, fry for a while, please click to enter **Description.

Add green onion and ginger and stir-fry evenly, pour in dark soy sauce and light soy sauce to evenly color, please click to enter **Description.

Pour boiling water over the chicken wings, add star anise and cinnamon, bring to a boil over high heat, turn to medium heat until the soup is thick, add rock sugar, and stir-fry until the rock sugar melts. The chicken wings are well cooked, about 15-20 minutes. So you don't need too much water, be sure to pour boiling water.

The dark soy sauce and light soy sauce are salty enough that no additional salt is needed. Two or three pieces of rock sugar are enough to make the meat brighter and slightly sweet, but not too sweet.

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Tip 1The ginger of the stew must be peeled, otherwise it will have an earthy smell.

2.Stewed meat is usually blanched in water first, which can effectively remove the blood and unclean impurities of the meat.

3.The stewed meat must be heated with water, otherwise the meat quality will shrink instantly when it is cold water, and the stewed meat will not be tender.

The method of braised chicken wings is very simple, first cut the chicken wings on both sides and put them in the pot, after the two sides are browned, add the green onion and ginger to remove the fishy cooking wine, and then put in a bottle of Coke, and the chicken wings can be done.

Well, the method of braised chicken wings, first of all, change the chicken wings, let the knife on both sides, and then marinate Ah Yan's business, half an hour, after pressing, pour the pot duck with oil, and then, put the chicken wings in it, fry it for two until golden, and then cut some Coke.

First of all, wash the chicken wings, put on a flower knife, then put them in the water and blanch them in a pot under cool water, blanch the blood water and take them out for later use, then heat the oil, put in the green onion and ginger slices, then put in the chicken wings, stir-fry and fry the water dry, then put in a little light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, and the chicken wings are submerged in the water water, and then you can get out of the pot for about half an hour.

To make a delicious recipe, blanch ten chicken wings in water and then add sugar and oil to the pot. After saccharification, put the chicken wings in the grass to color, and add a little soy sauce to taste. Then stir-fry and add some water after coloring.

Add the ginger slices. Add salt. Add some chicken essence, simmer for 15 minutes, and then reduce the juice on high heat.

First, marinate the chicken wings in cooking wine and ginger soy sauce for half an hour, then fry them in a pan until golden brown on both sides. Add the prepared minced green onions, minced garlic and millet spicy and stir-fry with salt, and then remove from the pan.

How to make braised chicken wings Cook the chicken wings slowly in water, then add seasonings, add cola, and simmer for 10 minutes before eating.

1. Cut the chicken wings diagonally into three knives on each top for easy flavoring. Blanch and remove from dry for later use.

2. Fry the chicken wings in oil and lightly yellow on both sides.

3. Pour out all the oil, dip a little oil in the pot, put in the green onion and ginger star anise, and stir-fry over low heat to bring out the fragrance.

4Pour in the light soy sauce and dark soy sauce one to one, and pour it along the edge of the pot to remove the sauce flavor of soy sauce. Add rice wine and rock sugar.

5After boiling over high heat, add the chicken wings, the soup should be flush with the chicken wings, and add rice wine if it is not enough.

6. Burn the whole fire, and turn the chicken wings from time to time. until the soup is rich. Add some monosodium glutamate to enhance the flavor and it can be cooked.

The most important thing about braised chicken wings is to remove the fishy smell and marinate for a longer time. The first part is to remove the blood and water, soak the processed chicken wings for half an hour, and change the water in the middle. Buy marinades and spices in the market, mix well, cover with plastic wrap and refrigerate and marinate for more than an hour, the time is longer and more flavorful.

Marinated chicken wings can be braised or flour-fried or fried.

Ingredients: 500g chicken wings, 5ml dark soy sauce (measuring spoon).

10g of brown sugar and 15ml of cooking wine

5g chicken broth powder, pepper to taste.

Turmeric powder (no ginger at home) 3g chili pepper and garlic to taste.

Salt (pickled) 2g

The steps to prepare braised chicken wings.

Article **21Wash the chicken wings, absorb water from the kitchen paper, prick the eyes with the fork at will, grasp a little oil, salt and pepper, and marinate for about 15 minutes.

Article **32Fry with a little oil over medium heat until both sides are slightly yellow! I put a millet peppercorn.

Article **43Add dark soy sauce, cooking wine, water, brown sugar, chicken powder, turmeric powder, pepper in order, and do not exceed the chicken wings! After boiling, cover and simmer over medium-low heat for 20 to 30 minutes.

Article **54Turn the noodles once in the middle and collect the juice on high heat! Add garlic and some green and red pepper shreds.

Article **6

Ingredients: Appropriate amount of chicken wings, appropriate amount of salt, appropriate amount of sugar, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of ginger.

Method 1: Clean the chicken wings.

2. Blanch the chicken wings in hot water.

3. Heat the wok, add vegetable oil, and add sugar when it is hot.

4. Turn on medium heat and stir the sugar with chopsticks until the color is red and foamy.

5. Add the chicken wings and stir-fry until each piece of chicken wings turns a beautiful golden brown.

6. Add garlic, ginger slices, Sichuan pepper and a small amount of light soy sauce and continue to stir-fry evenly.

7. Add an appropriate amount of salt, hot water, and cooking wine (don't put cold water, because the meat that has been heated will shrink when it is suddenly cold, and the meat skin will shrink, and it is not easy to cook or taste), and the amount of water will be enough to submerge the chicken wings. Cook over medium heat for about 15 minutes.

8. Then reduce the juice over high heat, which is subject to not drying the pot.

Take out the chicken wings first, clean them with cold water, after washing, control the moisture on the chicken wings, and cut the two sides of the chicken wings with a few knives, so that the chicken wings can be soaked in faster, and the chicken wings can be flavored faster. Take out the prepared pepper oil, take out the green onion and ginger, clean the ginger and garlic, remove the skin, cut the ginger into slices, cut the green onion into strips, and save them first. Adjust a little more starch, the same, all prepared first.

When the oil temperature is high, put in the chicken wings and pour the oil, pour into a colander to drain the oil. The original pot is still on high heat, add a small amount of cooking oil, fry the garlic, green onion and ginger until fragrant, add chicken wings, rice wine, white sugar, light soy sauce, and large bone broth to bring to a boil, move to low heat and cook for about 6min. Until the chicken wings are cooked and the juice is thick, then move to high heat, add minced green onions, sprinkle, stir the wok, wait for the juice to thicken, add water starch to thicken evenly, pour cooking oil along the perimeter of the pot, and turn the wok upside down.

Find a neat pot, add water to it, boil the water, and put the soaked chicken wings in and boil, and put them out after cooking, so that the water can be controlled. Then find a neat pot, pour in the appropriate oil, ** pile of oil to boil, and put the winter ru, ginger slices, pepper, star anise into it, first burst the aroma with oil, and then take out the chicken wings that control the water, put them in the wok, and fry evenly. After stir-frying, pour in the appropriate rice wine and dark soy sauce, and stir-fry evenly with a spoon to color the dark soy sauce.

Until the chicken wings are almost fried, put the star anise ginger and garlic prepared in advance, put it into the pot and fry, burst the chicken wing oil in the pot to bring out the fragrance, and prepare two spoons of light soy sauce, a spoonful of rice wine, and a spoonful of dark soy sauce in advance after stir-frying, pour them in and stir-fry for a while, put the dark soy sauce into it, and make the chicken wings evenly colored, which will look better and have a more suitable appetite. Collect the juice after opening the red, and make the starch well, pour it into the pot, the juice is more viscous, and sprinkle some prepared pepper oil after the harvest, and start the pot.

When making braised chicken wings, you need to marinate the chicken wings first, and also soak the chicken wings, so that the chicken wings can be more flavorful and softer when making.

Generally, it is necessary to blanch or marinate for a while in advance, and it is best to use ginger and cooking wine, and add more water when stewing.

In our daily life, I believe that many people should be very familiar with the ingredient of chicken wings.

After all, the ranks of the norm at home, similar to braised chicken wings, fried chicken wings, cola chicken wings and other delicacies, all make adults and children drool.

In fact, for the author, I have made several delicious chicken wings at home, but when it comes to the main taste of simple and fragrant, soft and flavorful, the next introduction of this oyster sauce garlic chicken wings should be regarded as a classic delicacy in chicken wings.

Compared to the cooking method of this chicken wing, the main ingredients are oyster sauce, garlic cloves, and chicken wings, and the overall operation steps are very simple, even if you are operating it for the first time.

If you have some interest in this delicacy today, you may wish to follow the author's steps and see how it is cooked.

【 Name of cuisine】: Garlic chicken wings.

Ingredients: 5-8 pairs of chicken wings, 4 tablespoons of oyster sauce, 8 pieces of rock sugar, half a gram of salt and chicken essence, 6-10 cloves of garlic, 1 spoonful of cooking wine.

Step 1: First of all, we make a few cuts on the front and back of the chicken wings, so that the subsequent stew can be more thorough. Then we put the chicken wings in clean water and soak them properly, oozing blood, and then remove the water; If you want to shorten the time of water control, you can also use absorbent paper to absorb the water.

Step 2: Add an appropriate amount of oil to the pan, put the dried chicken wings one by one in the oil pan with 50% oil temperature, and fry until the skin is golden and slightly charred.

Step 3: Then put the prepared garlic cloves into the pan and stir-fry for one minute.

Step 4: After that, add water flush with chicken wings to the pot, first boil over high heat, remove the foam from the side of the pot, then add the prepared cooking wine, salt, chicken essence, rock sugar, oyster sauce, stir slightly until the rock sugar is completely melted, cover and simmer for 20 minutes.

Step 5: Finally, reduce the juice over high heat and then take it out of the pot to taste.

I wonder if the operation process is very simple for today's chicken wings? If you're also interested in today's delicacy, why not try it yourself at home? I'm sure your kids will love it when you bring it to the table.