Braised Chicken Wings with Southern Milk and Peanuts

by Pointy_Lab

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Southern milk is fermented fermented bean curd with red yeast rice. Southern milk is the most common in Cantonese cuisine. It is mostly used for roasting meat. Today we use it to make this Southern Milk Braised Chicken Wings, which is not only ruddy in color, but also rich in fragrance. It's very appetizing. "

Braised Chicken Wings with Southern Milk and Peanuts

1. Prepare ingredients, wash chicken wings and prepare peanuts.

2. Soak peanuts in water to soften.

3. Clean the chicken wings and cut them in half.

4. Pour water into the pot, add cooking wine, put the chicken wings in a pot under cold water, and open the lid to boil the water to boil foam.

5. Take out the drain and set aside.

6. Red fermented bean curd, fermented bean curd juice, light soy sauce, oyster sauce, white sugar, mix thoroughly to form a sauce.

7. Chop the green onions, peel the ginger and cut into slices, peel the garlic cloves and smash them.

8. Heat oil in a pan, add green onion, ginger and garlic until fragrant.

9. Add the chicken wings and stir fry for a while.

10. Add the sauce and stir fry for color.

11. Add water, boil the peanuts on high heat, turn to low heat, cover and simmer until the ingredients are soft and rotten.

12. Open the lid and turn to high heat to collect the juice.

13. Sprinkle with chopped green onion.

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