Braised chicken wings

Braised chicken wings

Introduction:

It is more suitable for patients and the elderly. Avoid eating group: 1. People with cold and fever, excessive internal fire, severe phlegm dampness, obesity, heat toxic furuncle, high blood pressure, high blood lipid, cholecystitis and cholelithiasis should avoid eating; 2. Chicken should not be eaten if it is warm, helpful to fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation; 3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; cold with headache, diarrhea, etc People with fatigue and fever should not eat chicken or chicken soup. "

Production steps:

Step 1: wash chicken wings and marinate with cooking wine and salt for 30 minutes.

Step 2: put rock sugar in oil pan, stir fry sugar color in medium low heat, stir fry until yellow, don't stir fry until dark brown. After frying, remove from heat and cool.

Step 3: after cooling, pour in the chicken wings (never put in the wings while it's hot).

Step 4: stir fry the chicken wings over medium heat and coat with color.

Step 5: stir fry with onion, ginger and spices.

Step 6: add soy sauce, rice wine and salt and stir well.

Step 7: add water over the chicken wings.

Step 8: simmer for 20 minutes.

Step 9: adjust the fire and start collecting the juice.

Step 10: don't close too dry, the soup can be thick.

Materials required:

Chicken Wings: 1 jin

Onion and ginger: right amount

Pepper: 2G

Rock sugar: 10g

Fragrant leaves: 2 pieces

Fennel: 2G

Shannai: 1

Star anise: 2

Dried pepper: 1

Salt: right amount

Cooking wine: 1 teaspoon

Rice wine: 1 teaspoon

Soy sauce: 1 teaspoon

Note: 1, chicken wings can be replaced by chicken legs, chicken wings root. 2. The color of soy sauce is between raw soy sauce and old soy sauce. In order to have a good color, don't be old-fashioned. The old style is too dark.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh