Braised chicken wings in oyster sauce

Braised chicken wings in oyster sauce

Introduction:

"Last time, the chicken wings were braised in soy sauce, and they were sweet and sour. This time, I bought gluten at home. Last time, mama used it to stir fry Chieh qua, and there was a little left. So it was used to stew the chicken wings. Mama is afraid of spicy food, so I'll stew it in oyster sauce!"

Production steps:

Step 1: prepare the material. Cut the gluten into small pieces, ginger and garlic into small pieces.

Step 2: boil water, add a little cooking wine, blanch chicken wings, and set aside.

Step 3: heat the pan, add oil, stir fry ginger and garlic, then stir fry chicken wings.

Step 4: add pepper and sugar, stir fry over low heat to make sugar color.

Step 5: the ratio of old soy sauce and raw soy sauce is 1:2, add into chicken wings and stir fry evenly.

Step 6: add oyster sauce and stir fry well.

Step 7: add hot water, bring to a boil over high heat, then turn to low heat for about 10 minutes.

Step 8: add oil gluten and simmer for about 10 minutes.

Step 9: stew until the oil gluten is soft and transparent, and then collect the juice over high heat.

Step 10: the gluten is a little less, grab a chicken wing root and take it away

Materials required:

Chicken wing root: Six

Oil gluten: appropriate amount

Jiang: one piece

Garlic: two pieces

Chinese prickly ash: Six

Old style: moderate

Oyster sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Oil: right amount

Note: [CSY tips] 1. Those who like to eat gluten can put more. 2. Because this dish is cooked with oyster sauce and the amount is large, there is no need to add salt.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh