Braised chicken wing root spicy
Published Dec 11, 2021 at 16:39pm ET
- 1 Wash the roots of chicken wings, cook them in a cool water pan and put some cooking wine to remove the fishy smell. Boil some white foam in the meeting. Ignore it. Continue boiling for 10 minutes and pull out the roots of chicken wings.
- 2 Cut the scallions and gingers into large pieces. Heat the pan with the bottom oil, deep-fry the pepper with oil, add onions and ginger, add the fragrance, then stir-fry the chicken wing root quickly until it turns yellow.
- 3 When the roots of chicken wings are golden yellow, they can be stir-fried with raw soy sauce and a small piece of ice sugar. The ice sugar melts, the roots of chicken wings are colored, and boiled water is added until the roots of chicken wings have not been stirred. Stew over high heat for 10 minutes and then change to slow stew over low heat. Dont paste the pot in the middle.
- 4 If you like cumin flavor, sprinkle a handful of cumin grains and stew them together. The chicken rots after about half an hour of stewing. If there is more soup, just open the lid of the pot and take the juice over high heat.
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Healthcare food category
Sichuan cuisine, Sour and hot, Refreshing, Staple food, Cook, Cake roll, Steamed buns