Braised Chicken Wings with Three Sauces
1.
The chicken wings are removed first, and the smaller end of the chicken wings is cut off with a single knife. Both ends can be done by the commander.
2.
Push down with your hands
3.
Push your thumb up at the bottom
4.
Take out the bones easily
5.
Finally, the bones are separated by a knife. Don’t throw away the bones. You can hang the soup next time.
6.
Soak chicken wings in clean water for 10 minutes to remove blood water. Add 15 grams of cooking wine, 15 grams of light soy sauce, 3 pieces of green onions, 2 slices of ginger, 2 grams of pepper, and 2 grams of salt. Marinate for 15 minutes. Remove fishy smell
7.
Prepare three sauces: 15 grams of Korean hot sauce, 15 grams of oyster sauce, 25 grams of tomato sauce, 2 grams of salt, and 1 gram of chicken essence. The bowl of juice prepared according to this ratio is sweet and sour but slightly spicy, and the sweet and sour also has the umami taste of oyster sauce. There are more tomato sauces in the mix. If you like the spicy one, use 25 grams of Korean hot sauce. Please add it according to your personal taste.
8.
Use a little cold boiled water to drain into a thin juice
9.
Pour a little oil into the pan, and fry the chicken skin down on a low fire. Don't use too much, the chicken skin will also get oily
10.
It takes about 5-8 minutes for the chicken wings to turn golden brown. Serve them for use. Don’t take too long or they won’t be tender.
11.
Pour a little bit of oil into the pot and stir the chives and ginger
12.
Then pour in the carrot slices that have been cut in advance, half a carrot will do, match the color and nutrition
13.
Pour in the fried chicken wings
14.
Turn the heat to high, pour in the mixed bowl of juice
15.
The juice does not need to be too dry, just stir it well, and wait until the soup slightly starts to thicken.
16.
The bottom of the casserole is covered with green onions, and two tablespoons of cooking oil are poured to prevent sticking. The oil is not sticky, and the fragrance of green onions is fully released under the stimulation of the oil and blended into the chicken wings. This is also a delicious dish. Another important point, must not be omitted
17.
Pour the chicken wings into the casserole, put it on the fire again, cover the lid and cook on medium heat for 5 minutes, wait until the oily juice is firm, that is, the soup is thick and oily, sprinkle with green garlic and it will be out of the pot, chopped green onion and minced garlic can