What ingredients do I need to prepare when making braised chicken wings? What should I do without co

When making braised chicken wings, the chicken wings must be washed first, and then marinated for 20 minutes, and the ingredients are soybean paste, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper, and star anise If there is no cooking wine, you can add an appropriate amount of white wine.

You need to prepare, yellow stewed seasoning, soy sauce light soy sauce, Lao Gan Ma chili oil and bean skin, you can choose to soak it with ginger.

What ingredients do I need to prepare when making braised chicken wings? What should I do without cooking wine? Pour an appropriate amount of peanut oil into the pot, add dried chilies, star anise, Sichuan peppercorns, and rock sugar to stir-fry until fragrant, and add the chopped chicken wings to stir-fry over medium heat.

At the same time, add cooking wine to remove the smell. After stir-frying the chicken wings, add boiling water, reduce the juice over high heat and put on a plate.

Choose half a chai chicken, 20 grams of dried shiitake mushrooms, green peppers, dried chilies, rice wine, peanut butter, dried yellow sauce, bean paste, tomato paste, millet chili, light soy sauce, salt, chives. Half a bell pepper, a bell pepper, 100 grams of rice wine, 20 grams of peanut butter, 30 grams of dried yellow sauce, 30 grams of bean paste, 20 grams of soybean paste, 30 grams of tomato paste, 20 grams of chopped pepper sauce, 10 grams of oyster sauce, 10 grams of light soy sauce, 5 grams of balsamic vinegar, 5 grams of sesame oil, vegetable oil, ginger, green onions.

After stir-frying, the chicken skin can be stewed again, which can bring the gum to the soup, make the soup slightly viscous, and also integrate the fat of the chicken skin into the soup to enhance the flavor and freshness. If you eat it normally, you don't need to peel it. If you want to eat low-fat, you can peel the skin and choose chicken thighs.

Dark soy sauce 10ml cornstarch appropriate amount of oil and salt First, after the chicken wings are cut into pieces, wash the blood water, add cornstarch, cooking wine, less salt, and shredded ginger to marinate and set aside, then put oil in the pot, and stir-fry the chicken wings until the surface is discolored.

Chicken thighs, 30 grams of dried shiitake mushrooms, half a green pepper, half a bell pepper, a mermaid pepper, 100 grams of rice wine, 20 grams of peanut butter, 30 grams of dried yellow sauce, 30 grams of bean paste, 20 grams of soybean paste, 30 grams of tomato paste, 20 grams of chopped pepper sauce, 10 grams of oyster sauce, 10 grams of light soy sauce, fried sugar. Pour oil into the pot, cold oil under a tablespoon of sugar, stir-fry slowly over low heat, the whole process should be constantly stir-fried, and when the sugar color bubbles, you can pour in the chicken thighs; Chop the chicken thighs, wash them twice with water, and then soak them in cold water for 10 minutes to remove the blood.

In the bowl, put 15 grams of extremely fresh, 15 mg of dark soy sauce, 20 tons of chyle, 15 carats of saccharin, 15 tons of cooking wine, 15 mg of sweet noodle sauce, and a little water to make a sauce. When the water boils, turn to the fire and simmer for 30 quarters of an hour. Heat oil in a wok, add sugar, fry until reddish brown, add ginger and garlic slices and star anise, fry until fragrant, add chicken and stir-fry to color, add an appropriate amount of water, add salt, boil over high heat and change to low heat and simmer until the soup is thick, then take it out of the pot and serve it on a plate.

It needs to be marinated in advance. The marinated chicken wings will have a better flavor, and some new fishy flavors will be removed, and the taste will be more delicious and delicious.

Of course, it should be marinated in advance, and the marinated chicken wing root will be more flavorful when made into yellow stewed chicken, and the taste will be very good.

Need. Because in this way, the chicken wing root can be more flavorful, and it can also make the chicken wing root taste better, and it is also very delicious, and the taste is more rich.

There is no need to marinate, because all the chicken pieces in the braised chicken are boiled, and they can already be flavored after this procedure.

I'll teach you how to make delicious braised chicken wings, just add more seasoning, rich meaty, fresh and juicy.

Chicken wings are arguably the most tender part of chicken, and there are many ways to do it, and they are delicious no matter how you do them, especially popular with ladies and children.

Chicken wings are rich in collagen, which not only tastes good, but also enhances elasticity and improves condition. In addition, the warm and delicious flavor is also nutritious in chicken wings, so it is a delicious food that can be eaten by both men and women of all ages.

I would like to share with you a secret stewed chicken wing, his color is red, tender and juicy, rich meat aroma is slightly sweet and sour, especially delicious.

How to make braised chicken wings.

Ingredients: Chicken wings [seasoning].

Ginger, garlic, tomato paste, light soy sauce, dark soy sauce, salt.

Exercise] 1. Wash the chicken wings, put them in a bowl, poke both sides with a toothpick to make them taste better, then add some shredded ginger and onion, pour in some cooking wine, pepper, light soy sauce, dark soy sauce and salt, mix well, marinate and taste. I marinated him the night before, and it took a long time, so I just pricked it with a toothpick, and if I usually had a short time, I could use both sides of the knife to taste faster.

2. Add cold water to the pot, put the marinated chicken wings into the pot, and boil over high heat to blanch. Skim off the cooked scum and remove the chicken wings to control moisture. Blanching has little effect on the taste of the wings, but it removes most of the blood blisters and fishy smell.

3. Heat the pot, pour in an appropriate amount of vegetable oil to heat, then put the chicken wings one by one, turn to low heat and fry slowly. After putting the chicken wings in the pan, gently shake the bottom of the pan to prevent the chicken wings from sticking to the bottom of the pan, fry the chicken wings until the bottom is golden brown, turn over and continue to fry, and fry the chicken wings until golden brown on both sides for later use.

4. Pour out part of the oil in the pot, leaving only the base oil, add minced ginger and minced garlic and stir-fry until fragrant, then pour in an appropriate amount of tomato sauce and fry for a while to produce the taste of tomato paste.

5. Put the chicken wings in the pot and stir-fry so that the tomato sauce is evenly wrapped on the chicken wings and tasted, at this time, the taste has been smelled, but it is not delicious enough.

6. Pour an appropriate amount of boiling water in front of the chicken wings, then pour in an appropriate amount of light soy sauce, a little dark soy sauce, sprinkle a little pepper to increase the fragrance, a little sugar to refresh, simmer for 5-10 minutes, remember to turn over. Simmer until the soup is thick and the chicken wings are flavorful, and then remove from the pan.

The production process of braised chicken wings.

Put a little dark soy sauce and some background color, otherwise the color of the chicken wings will darken.

The ketchup itself is sweet and sour, so the base of this dish is a bit sweet and sour, pay attention to the amount of salt when you put too much salt, if you put too much salt, the finished dish will be sweet and sour.

The chicken wings must be marinated in advance, so that he has a bottom taste, and the stew is delicious enough. Tomato sauce, light soy sauce, etc., are not salty enough, and if you don't marinate the chicken wings beforehand, the flavor will be relatively thin as long as you use the sauce.

There are so many ways to make chicken wings, they can be steamed, fried, stewed, and the taste is not the same. This secret stewed chicken wings with a little more tomato sauce has been greatly improved, and it is very different from ordinary ones in color, taste, and taste. The color is red, fresh and juicy, the fragrance is rich, the fresh and salty is slightly sweet and sour, and it is particularly delicious.

If your child is tired of cola chicken wings, fried chicken wings....and other common flavors, try this secret stewed chicken wings.

How to marinate chicken wings to taste:

Ingredients: 10 chicken wings, honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, red pepper flakes, five-spice powder, black pepper.

Method: 1. If it is quick-frozen chicken wings, please thaw them first. Place 10 fresh chicken wings in a microwaveable utensil.

2. Add a small amount of soy sauce and put 2 tablespoons of soy sauce to suffice.

3. Add cooking wine or red wine, about 2 spoons, mainly to remove the fishy smell of chicken wings.

4. Add salt, a little ginger foam, a little chili pepper, a little five-spice powder (usually sold in supermarkets), and a little black pepper.

5. Stir the chicken wings and seasoning evenly to fully stick the seasoning.

6. Cover the lid and put the chicken wings in the refrigerator to marinate, and it is best to stay overnight on TV (so be sure to prepare in advance, you can't eat and cook it now.) If it is really urgent, it should also be marinated for 2-3 hours to fully absorb the flavor).

7. Take out the marinated chicken wings and smear them with honey (so that the color and taste are right!). The amount of honey spread can be increased according to taste.

8. Put the chicken wings coated with honey in the microwave and heat over medium-high heat (usually 3 flames) for 11 minutes.

Method of marinating chicken wings: raw materials; Five-spice powder, black pepper 50-100 grams, curry powder, 70 grams of cumin powder or cumin grains, 80 grams of soy sauce, 60 grams of cooking wine, after blanching the chicken wings better than cold water, put two small mouths on the reverse side of the chicken wings (convenient for marinating) When grilling, you can brush some honey, and its taste is also good! If you add a small amount of water to the ingredients on the top when you grill chicken wings, you can make a simple chicken wing brush.

If you want to make the chicken wings that are not greasy, you can blanch them, and you need to use ginger, green onions, star anise, cooking wine, light soy sauce, dark soy sauce, water starch, salt, vinegar and other seasonings.

Before we roast the chicken wings, we must blanch the water first, and then fry the chicken wings with oil until golden brown on both sides, so that the roasted chicken wings will not be greasy, and we need to prepare ginger, green onions, garlic, salt, cooking wine and other seasonings.

You need to pay attention to the choice of condiments, you can put some ginger in it, put some green onions, and put in some star anise, so that the taste will be better.

Ingredients: 10 chicken wings, half a green onion, 1 piece of ginger, 9 rock sugars, 3 cloves of garlic, 2 bay leaves, 2 star anise, 1 small piece of cinnamon, 2 dried chili peppers, 1 gram of salt, 4 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, a little white pepper, appropriate amount of oil, put the bottom oil in the pot, green onions, ginger and garlic, dried chili peppers (a little) and stir-fry until fragrant, put in the mushroom slices and bamboo shoot slices and stir-fry a few times, then cook in the cooking wine, add water, put seasonings, salt, monosodium glutamate, sugar, pepper, a little vinegar to adjust the taste, put the chicken wings on high heat and bring to a boil and turn to low heat.

Wash the pot well. Heat the pan and pour in the salad oil, add the dried chili, ginger and garlic, stir-fry until it is spicy and fragrant with the garlic, pour in the chicken wings, and stir-fry for about 1 minute. Add salt, sugar, cooking wine, light soy sauce, dark soy sauce, aged vinegar and stir-fry evenly, add water to thaw the chicken wings and wash them with water several times, then remove and drain the water, draw three knives on each side of the front and back, facilitate the flavor, put in a spoonful of light soy sauce, a spoonful of oyster sauce, an appropriate amount of sugar, chicken essence, a little cooking wine and green onion and ginger to marinate evenly for 30 minutes.

After the chicken wings are colored, add sugar, cooking wine, and water (the amount of water should cover the chicken wings), bring to a boil over high heat, slowly boil over medium heat until the juice is about to close, add chicken essence, add a little honey (add honey to increase the fragrance and color, and the surface is bright), add a small amount of oil to another pot, put ginger, star anise, put it in a wok, add the fried chicken wings and stir-fry back and forth. After stir-frying until fragrant, add two spoons of soy sauce, one spoonful of cooking wine, and one spoonful of light soy sauce and stir-fry. Then add an appropriate amount of dark soy sauce and add an appropriate amount of boiling water.

Stir-fry for about 10 minutes, then pour in the soy sauce and vinegar. Continue to stir-fry for another two minutes, then pour in the salt and chili. Continue to stir-fry for another two minutes, then pour in some 18 fresh food.

Then stir-fry for another five minutes. Pour in sliced green onion and ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, and 3 grams of dark soy sauce and stir-fry evenly. Add star anise, bay leaves, cumin, Sichuan pepper, dried chili pepper, and an appropriate amount of water to boil over high heat, change to low heat and simmer for 30 minutes, reduce the juice over high heat, add an appropriate amount of salt and chicken essence and mix well.

Deep-fried chicken wings are the most delicious, you can clean the chicken wings, marinate them for a while, then coat them with egg wash and breadcrumbs, and put them in a pan to fry.

In fact, a delicious chicken wing doesn't need much seasoning. Clean the chicken wings first, then make a few cuts with a knife on the chicken wings, then put in green onions, ginger and garlic, star anise, cinnamon, pepper and chili segments, then pour in an appropriate amount of cooking wine and light soy sauce to marinate for half an hour, then heat oil in the pot, first fry the chicken wings until golden on both sides, then add the seasoning and stir-fry, then add appropriate boiling water, add salt, chicken essence, pepper and simmer for 20 minutes until the juice is dry, and a delicious chicken wing is ready.

We can blanch the chicken wings in the pot, then remove the moisture and fry them until they are golden brown and cooked on both sides, and the chicken wings are also very delicious.

Ingredients: 1 pack of concentrated marinade for Liao pork ribs, water, chicken wings, dried chili pepper, Sichuan peppercorns.

The way to do it is simple:

1.Wash the chicken wings, then remove them from boiling water and set aside.

2.Add water to the pot, pour an appropriate amount of concentrated marinade for Liao pork ribs according to your taste, and soak the raw chicken wings for half an hour.

3.Heat a wok, put a small amount of oil, and stir-fry the peppercorns and dried chili peppers over low heat until fragrant. Pour in brine and bring to a boil.

3.Add chicken wings to the pre-prepared brine sauce and marinate until cooked through.

4.Turn off the heat and let the chicken feet soak in the brine for 1 hour to fully absorb the flavor.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Yes, it's delicious! About 30 minutes.

Definitely, it will make the chicken wings more flavorful; Also, it would be better to use a needle or something like that to prick a little more hole.

It is best to marinate it for a better taste.