Cooking Steps

1. 

   Step1:Prepare all the ingredient

2. 

   Step2:Put the eggs in the cold water pot, boil them over medium or small heat, take out the eggs, peel off the shells, and then use a knife to make a few small cuts along the circle. Purpose - it's easy to taste and naturally better to eat

3. 

   Step3:Then put the prepared chicken wing root into the cold water pot, boil it, take it out, wash it and drain it (or use kitchen paper to absorb it) for standby, so as to avoid splashing when water meets oil

4. 

   Step4:When the pan is hot, pour the oil, add the onion and ginger, and stir the seasonings to make them fragrant, then put them into the pan for standby, and then reserve the oil - put in the egg and chicken wing root; when the pan is not sticky, it can prevent adhesion. It's convenient and quick

5. 

   Step5:Slowly fry the egg and chicken wing root in the middle of the fire. It's like the skin of a tiger. First, pick out the egg. Then pour out the extra chicken oil. Only a little oil is enough in the pan. It's not greasy and healthy

6. 

   Step6:Then boil the cooking wine in a circle along the edge of the pot. It can remove the smell and increase the fragrance. Then pour in warm water and stir fried large materials, etc. and turn it into a big fire. Remember - don't add cold water. When it's cold, it will make the meat quickly shrink. When it's getting older, it won't bite

7. 

   Step7:After the pot is opened, add soy sauce to make the chicken taste tender and tasty; otherwise, if you cook soy sauce too early, the protein in the chicken will solidify instantly. The meat will become tight. You will feel that the firewood will not move when you eat it. PS - here's the point - in the future, when you cook meat, especially braised and marinated dishes, remember to cook it with water first. When it's about 5-6 ripe, add soy sauce; it'll taste delicious and tender, and the surface will be especially bright and ruddy. Just as you like to eat braised pork made by restaurants - fat meat is not greasy and lean meat is not firewood; if you don't believe it, you can try and comment again; this is the cooking secret of professional chefs The family is differen

8. 

   Step8:At this time, put in the eggs and the soy sauce. Then stir fry with a spatula for several times to make it mix evenly

9. 

   Step9:Turn the heat to cover and simmer for a while to make it more mellow and tast

10. 

    Step10:When the stew is fully colored and there is not much soup, add a little extra soy sauce to improve the freshness and taste. Because there is no salt added in the process of cooking. It's not enough to rely on the bottom taste of soy sauce and zhaoshao soy sauce. So add some extra soy sauce to increase the freshness

11. 

    Step11:Finished product meimeid