Braised chicken wings

Braised chicken wings

Introduction:

Production steps:

Step 1: wash the chicken wings, drain the water, and use a knife to make two cuts on both sides of the chicken wings

Step 2: add salt, cooking wine, sweet sauce (Li Jinji Shanghai style sweet sauce) and marinate chicken powder for half a day or one day (mix well, wrap it with fresh-keeping paper and put it in the refrigerator)

Step 3: take out the chicken wings, fill a basin with water, wash the pickled wings twice, and dry them.

Step 4: heat a small amount of cooking oil in the pan. When the pan makes a Zizi sound, spread the dried wings on it neatly and fry them slowly over low heat. From time to time, take up the handle of the pan and shake it. Fry the chicken wings until golden. Turn over the other side and fry the same way.

Step 5: fry until golden brown on both sides, keep a low heat, add a little water, cover the pot and bake for a while, then serve, sprinkle with scallion, shredded pepper and sesame.

Materials required:

Chicken Wings: 8

Stir fried white sesame: a little

Soy sauce: 2 tbsp

Chicken powder: a little

Homemade cooking wine: 4 tbsp

Little red pepper: half of it

Oil: right amount

Salt: right amount

Scallion: 1

Sweet sauce: 3 tbsp

Note: chicken wings pickled in advance, easy to taste. When cooking, do not put salt again. Wash the pickled chicken wings with clean water to remove the mucus on the surface and the salinity of the sauce itself. It won't stick to the pan when frying.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy