The method of making braised chicken wings

Braise the chicken wings.Wings are very delicious and simple home-cooked dishes. However, how to make this dish tasty is crucial, which depends on the methods and steps.Below, Cooking Network's editor will tell you about the steps of braising chicken wing joints. Chicken wing joint ingredient introduction: Main ingredients:10 chicken wings Auxiliary materials: ginger star anise

20g cooking oil (20g) salt (2g)sugar(1g) Taiteji chicken essence (5g) scallions (2 pieces)

soy sauce (1 tablespoon) dark soy sauce (half a tablespoon) cooking wine (2 tablespoons)

1. Make two cuts on the back of each chicken wing.

2. After making all the cuts, blanch them in boiling water, wash thoroughly, and drain the water; then pat dry with kitchen paper.

3. Heat oil in a pot, add ginger and star anise until slightly golden.(8g)4. Add the chicken wings and stir-fry over medium heat. 5. Fry until they turn slightly golden, then add cooking wine.6. Pour water to cover the chicken wings; next, add salt, sugar, soy sauce, dark soy sauce, scallion whites, and cover with a lid to cook on high heat for 15 minutes over medium-high flame. 7. Once most of the water has reduced, add chicken essence and continue cooking over high heat until the sauce thickens.8. Garnish with chopped green onions and serve hot! Tips:Do not use too high heat when stir-frying the chicken wings to prevent the outer skin from burning and becoming bitter!(1 tablespoon) dark soy sauce (half tablespoon) cooking wine (2 tablespoons)

Red-braised chicken wings:

1. Cut two slashes on the back of each chicken wing as shown in the picture.

2. After all have been slashed, blanch them in boiling water, wash and drain well, then dry with kitchen paper.

3. Heat oil in a pot, add ginger and star anise until slightly golden.

4. Add the chicken wings and stir-fry on medium heat.

5. Fry until they turn slightly golden, then add cooking wine.

6. Pour water to cover the chicken wings, add salt, sugar, light soy sauce, dark soy sauce, spring onions, and cover with a lid.Braise over high heat Boil on medium heat for 15 minutes.

7. Once the liquid is reduced, add monosodium glutamate and stir-fry quickly to thicken the sauce.

8. Garnish with chopped green onions and serve hot!

Tips:

Do not use too high heat when stir-frying the chicken wings to avoid burning the skin and ruining the taste! When cooking the wings, don't use too high heat to avoid burning the skin and ruining the flavor!