Braised Chicken Wings
1.
Wash the chicken wings. Cut out the fins and put them in the refrigerator. Of course you can put all of them. Shred green onions, slice ginger, leave coriander leaves, and cut stems into sections. (I don't love the passing of coriander...)
2.
Bring a proper amount of water to a boil in the pot, and blanch the washed chicken wings in the water. When the skin shrinks on the meat, you can take it out.
3.
The pot is heated, the oil is vectored, and the white sugar is melted. It must be low fire. Otherwise, the chicken wings will be battered when thrown in.
4.
Saccharified to caramel color, put the chicken wings in, carefully melt the sugar and the oil is very hot. Stir-fry continuously, add ginger slices, a tablespoon of rice vinegar, the vector flavor is very fresh and color after about a minute, the water is enough for about a spoonful, and simmer slowly. When the water is almost gone, it will be cooked. Heat up the sauce, add green onions and coriander. Load up!
5.
Great braised chicken wings are ready! ~ Share it with your family! !
