Braised Chicken Wings

Braised Chicken Wings

1. Wash chicken wings and star anise and set aside. The chicken wings must be drained after washing

2. Add oil to the wok, and let the oil warm up slightly. .

3. The chicken wings in me are 1 catty and a half, and put 3 spoons of sugar. If you put less sugar, the sugar color won't come up, if you put too much, it will be sweeter. Therefore, sugar must be handled well. Remember to turn down the fire. . Stir-fry over low heat. .

4. One can't walk away. . Stir constantly with a shovel, otherwise it will become too scorched. . . The sugar was red and began to bubble slowly. . You can put the fire out.

5. It has completely bubbled up. . If there is residual temperature in the pot, the sugar will heat up slowly. If the fire is still on, the sugar will become too bitter. .

6. Drain the chicken wings so that they won't splash on themselves when they are in the pot, continue to open the fire. Use medium heat. .

7. that. . . It's already colored. . Stir fry evenly.

8. Add a little water and boil for 2 minutes. Under the octagonal.

9. All right. . Now you can put more water. Bring to a boil and turn to medium heat for 15 minutes.

10. Collect the juice. Add seasonings. .

11. I added some white sesame seeds. . Stir fry. .

12. It's out of the pot. .