Stewed chicken wing root

Stewed chicken wing root

Introduction:

"My mother-in-law's stewed chicken wing root is very popular in the neighborhood. It's easy to learn, and it can also be used to stew duck and rabbit meat, so I stole my teacher^_ ^”

Production steps:

Step 1: thaw and wash the chicken wing roots

Step 2: prepare scallion, ginger slices, Chinese prickly ash, aniseed, cinnamon and fragrant leaves (other seasonings can be added according to personal taste)

Step 3: put the seasoning and chicken wing root into the pot, add water, bring to a boil over high heat, skim the floating powder

Step 4: take out the chicken wing root and rinse it

Step 5: prepare the right amount of rock sugar

Step 6: put the cleaned chicken wing root into the pot, pour the water and seasoning into the pot, then the chicken wing root can be removed. Add rock sugar, soy sauce and cooking wine

Step 7: stew until the soup is dry, put some salt, and then stew for a while

Materials required:

Chicken wing root: 9

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Scallion: right amount

Ginger: right amount

Rock sugar: right amount

Old style: moderate

Cooking wine: moderate

Note: you can also use this method to marinate duck or rabbit meat. The reason why you don't use chicken legs is that the root of chicken wings is slightly smaller, so it's better to taste, so you should pay attention to the size of meat pieces when using other meats.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and sweet