Chinese Food
Swiss chicken wings
(77253 views)
The standard for Huahua to eat chicken is to cut the bone. There is blood color in it. But there is no blood water. Then the chicken will just be good. This is a Cantonese dish. It has nothing to do with Switzerland. The chicken wing skin is smooth and tender. If you want to tender it a little more, you can take risks and soak it for 10 minutes.
Cooking ingredients
Cooking Steps
Step1:Super simple dish. Put chicken wings in cold water and cook until they are boiled but not rolled out. Rinse in cold water and drain. Li Jinji: pour 410ml of Swiss juice into the pot. Then pour in half a bottle of water. Put in the chicken wings. Put six of them at a time. Cook them over medium heat. When the soup is boiling quickly, set the heat to the minimum. Make sure the soup doesn't boil. Cover it for 15 minutes. Take it out. Let the juice cool and then freeze. It can be done many times.
Cooking tips:There are skills in making delicious dishes.
