Cooking Steps

1. 

   Step1:Wash the chicken wings and drain the excess water. Cut two knives on the back of the thick and solid meat. It's convenient to taste. There are usually two problems for the boys here. Do you want to blanch chicken wings? Do you need two knives on both sides? I think so. If the chicken wings look white and clean without obvious congestion, you can also not blanch. Of course, if you have the habit of blanching all the meat once, then blanch it. Don't worry too much about other people's practices. As for the reason why we only cut the back, it's because the meat on the back is thicker and the front is more beautiful.

2. 

   Step2:Then marinate the chicken wings. Add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 0.5 tablespoon oyster sauce, proper salt, a little ginger, cover with plastic film and marinate for more than 30 minutes. Please put them in the refrigerator if they have been marinated for a long time.

3. 

   Step3:Take some tea to make it. Green tea and black tea are all OK. I like it. Green tea is bitter and cold. Although it is more suitable for hot weather, but black tea belongs to fully fermented tea. It has less irritation to the stomach. So, I prefer black tea. Some jasmine flowers were also soaked in the tea by the way. It was planted in my own small basin by my mother. After drying, I brought some. A faint fragrance of jasmine spread in an instant.

4. 

   Step4:Marinate chicken wings and make tea. Let's start the work. The pot is hot. Put a little cooking oil. The oil really doesn't need a lot. Because the chicken skin can make some oil. Fry the front part of the chicken without cutting. Keep the heat low and medium. The heat should not be too fast. In this way, the chicken wings can be fully fried and the color is good.

5. 

   Step5:Turn it over and fry it again. Still keep the medium and low heat. Don't worry. Fry it to such a golden color. You can have an appetite when you look at it.

6. 

   Step6:Pour the tea along the edge of the pot. It's almost the same as the amount of chicken wings. Tea can also be poured in half. In this way, the taste of tea is stronger. If you mind, you can pick up the tea pieces. You can also just filter out the tea. Pour in two teaspoons of soy sauce and one teaspoon of brown sugar to help freshen and color.

7. 

   Step7:Cover the pot and simmer for about 10 minutes. When the juice dries quickly, open the cover and turn the fire to collect the juice.

8. 

   Step8:Put it on a plate. Sprinkle some chives to embellish it. Add a touch of brightness to the thick color.

9. 

   Step9:Let me have a taste of it. The tender chicken wings are wrapped by the light tea fragrance. It's not greasy at all