Chinese Food
Braised chicken wings with sucking fingers in seckill Restaurant
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Braised chicken wings is a required hard core home dish. It's easy to make. The kitchen white can also be easily held.
Cooking ingredients
Cooking Steps
Step1:1. Wash the chicken wings. Use a knife to cut three times on the surface. Pour in the stew to taste better.
Step2:2. Pour in ginger slices. Marinate with cooking wine for 30 minutes to remove the fishy smell.
Step3:3. In the cold water pot of wings, pour in the ginger slices of pickled meat and cooking wine. Boil until the water boils. The color of chicken wings turns white. Rinse the chicken wings clean and take out the water control.
Step4:4. In another pot, pour corn oil. Fry chicken wings over low heat to double-sided golden yellow. Chicken skin is tough. It will not deform if stewed for a long time.
Step5:5. Put the star anise in the pot. Stir fry the garlic. Add soy sauce, warm water and ice sugar. Stew the chicken wings for 20 minutes. When the soup is thick, it will come out of the pot. Don't dry it. Sprinkle some cooked sesame seeds. It's full of appetite
Cooking tips:In the fresh wings, the meat is more tender than the leg meat. First wash the blood off the chicken wings, blanch them in boiling water, remove the fishy smell and impurities from the chicken, then fry them, and stew them with the prepared stew until the surface is crystal clear. Take a sip. The soup overflows. It's sweet, salty and fragrant. The aftertaste is endless. There are skills in making delicious dishes.
