Chicken wing root in Swiss sauce

Chicken wing root in Swiss sauce

Introduction:

"The Swiss juice is especially sweet, and the color (if you put the soy sauce) is deep. It's used to marinate chicken wings. It's basically the best partner. Later, it came to marinate eggs, which is very good."

Production steps:

Step 1: Swiss juice: 150ml raw soy sauce, 60-80ml old soy sauce (for coloring and making the sauce not too salty, old soy sauce itself is not too salty), 4-5 large pieces of rock sugar (forget to weigh the weight, you can add more if the juice is not sweet enough), a number of high soup (if you feel too salty after taste, you can add an appropriate amount of high soup), 2 Chinese prickly ash, 3-4 pieces of tangerine peel, 2-3 pieces of jade cinnamon (two fingers are about one long, not too long) 3 pieces of licorice and 3-5 pieces of ginger.

Step 2: make two marks on the back of the chicken wing root with a knife to make the chicken wing taste good.

Step 3: add soy sauce, sugar, wine and pepper to taste, fry it into light yellow after 20-30 minutes, and filter the oil.

Step 4: bring to a boil, add a few pieces of ginger, pour in Swiss juice, and add 1 bowl of water. If you don't put water, it will be too viscous. Open the chicken wings with the juice and simmer for about 10 minutes.

Step 5: scoop up half of the juice with a spoon, and then collect the juice over high heat until it is thick.

Materials required:

Chicken wing root: about 8

Swiss juice: About 300ml

Note: after the Swiss juice is used up, let it cool, and then put it in the bottle. If it is well preserved, it can be kept for about a month. It can be kept in the coldest place in the refrigerator. It can also be used to marinate eggs.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet