Braised chicken wings with soybean

Braised chicken wings with soybean

Introduction:

"Chicken wing root can also be replaced by chicken leg. Its elastin has the effect of strengthening blood vessels and skin. Soybean is more rich in protein and calcium, plus a little chickpea, nutrition is more abundant. This dish is quite suitable for our warm, cold and rainy place. Nostalgia, the beginning of the rain, lips and teeth fragrance. Even if there is a taste in it, it's better to tell someone. "

Production steps:

Step 1: soak the soybeans in advance, wash the scallions, ginger and garlic, and cut them into small pieces.

Step 2: add scallion and ginger slices in the pot, add wing root and blanch.

Step 3: cover the blanched chicken wings with soy sauce to prevent sticking to the pot, and leave the blanched chicken wings Soup for standby.

Step 4: deep fry the wing root in the oil pan until golden, then remove and set aside.

Step 5: pour in new oil, add onion, ginger, garlic, Chinese prickly ash, cinnamon and dried pepper, saute until fragrant, pour in sugar color (optional), starch water and freshly boiled chicken soup, and then pour in proper amount of water.

Step 6: bring to a boil, add chicken wings and soybeans, add salt and vinegar, cover and simmer for 30 minutes.

Step 7: pour the soup on the rice, and then add the wing root, very delicious.

Materials required:

Chicken wing root: Eight

Soybeans: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Dry pepper: right amount

Salt: right amount

Vinegar: two teaspoons

Starch: right amount

Soy sauce: right amount

Note: 1. If the root of wing is fresh, it can be blanched in boiling water. If it is frozen, it can be blanched in cold water. 2. When frying chicken wing root, to prevent oil from splashing, you can use the pot cover to block the bottom wing root.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy