Braised Chicken Wings
1.
Rinse the chicken wings with water.
2.
Put cold water in a boiling pot, add chicken wings and cooking wine, and cook for 2 minutes.
3.
Cut green onion into sections and slice ginger
4.
Remove the cooked chicken wings, wash them with warm water, and drain the water.
5.
Cut twice with a knife on the surface of the chicken wings to make them delicious when they are cooked.
6.
Mix the sauce with salt, light soy sauce, dark soy sauce, sugar, and water, and stir well.
7.
Put oil in the frying pan, put the chicken wings skin down when the oil temperature rises, and fry on low heat.
8.
Fry until the skin is golden brown, turn it over and fry again.
9.
Fry until golden on both sides, add green onion and ginger slices, stir fry until fragrant.
10.
Pour in the sauce, the amount of water will almost cover the chicken wings.
11.
After boiling on high heat, skim off the foam, cover, turn to low heat, and cook for about 15-20 minutes.
12.
Use chopsticks to poke into the bloodless water to cook, collect the thick soup on high heat, and serve it out.
Tips:
1. When the chicken wings are cooked for the first time, put the chicken wings into the pot with cold water, and rinse with warm water after cooking, so that the meat is not tight.
2. Adding cooking wine, green onions, and ginger can all play a role in removing fishy.
