A homemade recipe for three cups of chicken wings? How do you make three cups of chicken wings?

Cut the chicken wings into two pieces with a knife, bring them to a boil in a pot under cold water, blanch them to remove the blood foam, and set aside. If you're not used to blanching, it's okay to omit.

Prepare the ingredients as follows.

Ginger slices are a key ingredient in this dish, and they must not be less, more than a dozen slices are enough.

Millet pepper is flavorful, and if you can't eat spicy ones, you can leave it out, and you can replace it with dry chili peppers if you don't have millet peppers.

Fresh basil is very important, if you really can't buy it, use dried instead, but it will definitely lose a lot of points.

The rice wine is the best Taiwanese rice wine, and the sesame oil should be made of Taiwanese black sesame oil, which is not the kind of cold dishes we have.

Mix light soy sauce, dark soy sauce, black sesame oil, rice wine and rock sugar and set aside.

Remove the oil from the pan, add an appropriate amount of sesame oil and salad oil, add the ginger slices, and slowly fry the ginger slices over medium heat until the ginger slices are golden brown at the edge.

Add garlic and millet pepper and stir-fry with a spatula until fragrant.

Pour in the previously blanched chicken wings and continue to stir-fry over medium heat until the skin of the chicken wings is slightly golden.

Pour in the sauce prepared in step 4, stir-fry a few times with a spatula, wrap evenly on the chicken wings, cover the pot, reduce the heat to low and simmer slowly. Flip a few times with a spatula from time to time to evenly color the chicken wings.

For about 15 minutes, when the soup begins to thicken, add the fresh basil leaves and cover the pot. After 5 minutes, drizzle with some black sesame oil and serve to serve.

The fragrant three cups of chicken wings are ready, and I can't wait to try them!

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The home cooking method of chicken wings is to first wash the chicken wings, soak them in clean water for 15 minutes, and then place them in a pressure cooker and add a cup of oil, a cup of light soy sauce, and a cup of oyster sauce, so that three cups of chicken wings are made by pressing them for another 15 minutes.

Ingredients: Chicken wings.

Amount. Beer.

Amount. Accessories.

Light soy sauce. Amount.

Cooking oil. Amount.

Dark soy sauce. Amount.

Essence of chicken. Amount.

Salty and fresh. Taste. Stew. Craft.

Twenty minutes. Take.

Simple. Difficulty.

Three cups of chicken wings to prepare the steps.

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Draw the chicken wings diagonally three times, blanch and remove them to control the dryness for later use.

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The chicken wings are marinated in light soy sauce and dark soy sauce for 1 to 10 minutes.

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Bring the pot to a boil, pour the water from the chicken wings and marinated chicken wings into the pot and bring to a boil over high heat.

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When the juice is almost dry, add some chicken essence.

1.Clean the chicken wings, then cool the pot under water, boil the water in the pot, remove the foam, remove the chicken wings, and control the moisture;

2.1 green pepper cut into cubes, 1 red pepper cut into cubes, garlic cut into slices, chives cut into sections;

3.After the wok is heated, add 1 tablespoon of salad oil and 1 tablespoon of sesame oil, stir-fry the ginger slices over low heat until browned;

4.Then add garlic, green onion and green and red pepper cubes, quickly stir-fry until fragrant, add the chicken wings, turn to high heat and stir-fry evenly, and fry until the chicken wings are browned;

5.Add rice wine, soy sauce and rock sugar and stir-fry evenly, after the chicken wings are colored, cover the pot and simmer over medium heat for about 5 minutes;

6.Open the lid, reduce the juice on high heat until the soup is completely dry, put all the ingredients in the wok into the pan, and pour 1 tablespoon of sesame oil along the edge of the pan;

7.Cover and simmer for 20 seconds before serving.

Tips: 1. You must not add water in the middle of making three cups of chicken, you can only use rice wine, soy sauce and sesame oil, which makes the chicken more fragrant;

2. When blanching chicken wings, be sure to put cold water into the pot, so that the fishy smell and blood can be boiled, and the blanching time should not be too long, otherwise it will become very firewood.

Preparation in three cups of chicken wings:

1. Blanch the chicken wings: wash, boil in a pot under cool water, boil over medium heat, and remove the foam;

2. After the water boils, immediately remove it and control the moisture;

3. After the wok is hot, add a little salad oil and 1 tablespoon of sesame oil, stir-fry the ginger slices over low heat, and stir-fry until the edges of the ginger slices are curled and browned;

4. Add garlic cloves, green onion segments and pepper slices in turn, stir-fry until fragrant;

5. In the chicken wings, turn to high heat and stir-fry until the chicken wings are browned on both sides;

6. Add rice wine and stir-fry evenly;

7. Add soy sauce and stir-fry evenly;

8. Add rock sugar and stir-fry evenly;

9. After the chicken wings are colored, cover the pot, turn to medium heat, and simmer for about a minute;

10. Open the lid of the pot and reduce the juice on high heat until the soup is completely dry, and the color of the chicken wings is already very beautiful.

11. At the same time as collecting the juice, the other stove burns the claypot, burns until it is extremely hot, turns off the fire, and spreads a few pieces of nine-story tower;

12. Put all the ingredients in the wok into the claypot, and pour 1 tablespoon of sesame oil along the edge of the claypot at the same time, but you can hear the strange scream of "stinging lala" constantly, and the aroma is overflowing;

13. Immediately put the remaining nine-story tower;

14. Cover the claypot lid, simmer for 20 seconds, and serve.

Ingredients: chicken wings, garlic, ginger slices, Jiuchengta, Cantonese rice wine, light soy sauce, oil, salt.

Steps: Step 1: Prepare the raw materials.

Step 2: Heat the pan with cold oil, add garlic and ginger slices and stir-fry.

Step 3: After stir-frying until fragrant, add the chicken wings and stir-fry.

Step 4: Stir-fry until the surface is slightly yellow, then pour in light soy sauce.

Step 5: Pour in the Cantonese rice wine.

Step 6: Bring to a boil over high heat, cover and turn to low heat and cook for 15 minutes.

Step 7: Add an appropriate amount of salt and stir-fry evenly, then reduce the juice over high heat.

Step 8: Add nine layers of tower leaves before cooking, stir-fry evenly and turn off the heat.

Step 9: Serve to the table.

Tips: 1. Ninety percent of the tower is the necessary spice for three cups of chicken. 2. Three cups refer to one cup of sesame oil, one cup of Guangdong rice wine and one cup of light soy sauce, there is no Taiwanese sesame oil, and ordinary oil is used instead, but the amount of oil is halved for health. 3. Many dishes can learn from this practice.

1. Wash the chicken wings and drain the water.

2. Boil an appropriate amount of water (the water should be soaked over the chicken wing noodles,) put down the chicken wings and cook for 3 minutes, do not cover when cooking. Pour into a basket and rinse with water.

3. Then boil an appropriate amount of water, soak the chicken wings in the noodles, put in the chicken wings and boil (do not cover), cook for 15 minutes until the chicken wings are cooked, pour them into the basket, rinse with water, wash off the fat, and then soak the chicken wings in cold boiling water, about 1 hour, take the chicken wings, drain the water.

4. Put the chicken wings in a large soup bowl.

5. Put the soaked juice and ginger into the pot and boil, until it is completely cold, pour it into the chicken wings, cover it with plastic wrap, put it in the refrigerator, and freeze it for 12 hours to absorb the flavor.

6. Sprinkle a little sesame seeds on the chicken wings. The sweat of this chicken wing requires 1 cup of vinegar, sugar, and water, hence the name.

Method. Prepare all the ingredients, chicken wings in segments, crush the garlic, and slice the peppers.

Pour sesame oil into the pot, add ginger slices and chili garlic, and slowly stir over low heat until fragrant.

When the ginger slices are a little curly, add the chicken wings and fry until they are charred on both sides.

Pour in the flavor and soy sauce and cook to color, then add rice wine and cook until the alcohol volatilizes, sprinkle with some black pepper, when the sauce is slightly dry, add the nine-layer tower and stir-fry to turn off the heat.

You can also change the chicken wings to other seafood or mushrooms to make a three-cup flavor!

Prepare the chicken wings, wash them and set aside.

Cut the chicken wings diagonally three times, blanch and remove them to control dry.

The chicken wings are marinated in a one-to-one ratio of light soy sauce and dark soy sauce, and marinated in cooking oil and beer for 10 minutes.

Don't let those who don't know how to be grateful waste our affection; Be a man, don't let your heart and lungs go out, and let others consume at will.

Material. 400g chicken wings, 1 small parrest of parsley, 20ml of sesame oil, 30ml of cooking wine, 10ml of soy sauce, 5g of sugar, 2g of salt, 8g of ginger, 2 pieces of garlic, 10ml of water

Method. 1.Wash the chicken wings, cut them into about 5cm sections, put them in boiling water and boil for about 1 2 minutes, remove them and rinse them well.

2.Peel and wash the ginger and green onions, cut and set aside.

3.Prepare a wok, heat the sesame oil, add the minced garlic and ginger until fragrant, and then add the chicken wings and stir-fry.

4.Pour in cooking wine, soy sauce and salt and stir-fry, then add water and simmer for 3 minutes.

5.Add sugar and stir-fry over high heat to reduce the juice, then put it on a plate, and finally insert Henan celery to garnish.

This is a traditional Taiwanese cuisine.

A cup of soy sauce, a cup of black sesame oil, and a cup of rice wine.

It is ** of the dish name "three cups".

A few years ago, I went to Taiwan and had the pleasure of tasting this dish in a roadside restaurant.

Chatting with the boss learned that "three cups" is the best in Taiwan.

Of course, fresh basil must be added when the dish is cooked.

It is also the essence of this dish.

Chicken wings in sauce.

Ingredients: a few chicken wings, a green onion, a piece of ginger, a few garlic, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, a little cooking wine, an appropriate amount of cooking oil, a spoonful of sugar, a bottle of beer.

Method: 1. Prepare the cleaned chicken wings first, I have soaked the chicken wings in cold water for more than 2 hours in advance, and the blood water in them is basically gone.

2. Then cut two knives on the front and back of each wing. This makes it easier for the chicken wings to absorb the flavor, and after the chicken wings are cut, wash them again.

3. Next, marinate the chicken wings, cut some green onions, ginger and garlic into it, add light soy sauce to it, then add more oyster sauce, then add cooking wine to remove the smell, stir evenly, seal it with plastic wrap, and refrigerate it in the refrigerator for about half an hour, which can make the chicken wings more flavorful.

4. Pour an appropriate amount of oil into the pot, pour in the marinated chicken wings and stir-fry after the oil is hot, and pour the sauce of the marinated chicken wings into it just now. Add a spoonful of sugar and stir well, then pour in a bottle of beer that is just enough to submerge the wings. Cover and turn to medium-low heat and simmer for 20 minutes.

After a few minutes, turn the heat to reduce the juice, and finally wait until the soup is thick, turn off the heat and remove from the pot.