Braised chicken wings with carrot

Braised chicken wings with carrot

Introduction:

Production steps:

Step 1: prepare seasoning and raw materials: wash and drain chicken wings, cut carrots into small hob pieces, peel garlic and pat flat, oil, salt, rice wine, raw soy sauce and soy sauce. (only the seasoning, nothing else)

Step 2: heat the cast iron pot for a minute or two. Add olive oil and cook for another minute. Add chicken wings and garlic and fry until golden.

Step 3: turn chicken wings over, add carrots, cover and simmer for 3 minutes.

Step 4: add salt, rice wine, soy sauce and soy sauce, and simmer for 10 minutes. Because it's a cast iron pot, I didn't add water. If it's an ordinary pot, I need to add a little half

Step 5: finished product drawing

Materials required:

Chicken Wings: 8

1 carrot

Olive oil: right amount

Salt: small amount

Rice wine: one teaspoon

Veteran: a little bit

Soy sauce: moderate

Note: Cooking Tips 1 kitchenware: in the choice of cooking, a suitable kitchenware can not only make the dishes taste better, but also save time and effort. I used a cast iron pot to make the carrot stewed chicken wings. Not only did I not put water into the pot, but also the water from carrot and chicken wings was still in the end. I opened the lid and boiled the water dry. Without water, the original flavor of food can be guaranteed to the maximum extent. 2. I added some rice wine to make the chicken wings smooth and mellow at the same time @ 3 stew: fry the ingredients in oil or deep fry, add seasoning and water, boil them and cook them for a period of time. The soup is less and thick. I use rice wine instead of water here.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh