Braised Chicken Wings with Three Sauces
1.
The cleaned chicken wings are first to be deboned. Actually, it is not difficult. Let's take it step by step and cut off the smaller end of the chicken wings.
2.
Push your thumb down, along the bones, to the bottom
3.
After reaching the bottom, use a knife to gently scrape the connecting part. It can be easily removed. As for the chicken bones, they can be used for the next time the soup is cooked. My family will make the stock every few days and use it for cooking.
4.
Soak the prepared chicken wings in clean water for about ten minutes to remove blood and then drain the water
5.
Then marinate: add a spoonful of cooking wine, two slices of ginger, a little green onion, and 2g pepper. 2g table salt, marinate for 15 minutes, so that it is both delicious and fishy. . .
6.
The Korean hot sauce I use is usually sold in places where the seasonings are sold
7.
Prepare three juices: 15g Korean hot sauce, 15g fuel consumption, 25g tomato sauce, a little salt, 1g chicken powder. Of course, this is not a certain ratio. You can adjust this ratio according to your own taste. The adjusted juice is sweet and sour. Slightly spicy, but also with a bit of oil-consuming umami. . .
8.
Cut scallions into sections
9.
Carrots cut into small slices and set aside
10.
There is a little oil in the pan, and the chicken skin is facing down and fry on a low heat. It doesn’t need to be too much, the chicken skin is also oily
11.
About 5 to 8 minutes, fry on the other side and fry until golden brown. Serve and set aside. Don’t take too long or it won’t be tender.
12.
Put a little oil in the pot, add scallions, stir-fry the ginger until fragrant, and then pour in the carrots that have just been cut. You don’t need too much, match the color and nutrition
13.
Pour in the fried chicken wings
14.
Increase the heat, and then pour in the mixed juice
15.
Stir-fry evenly, the soup doesn’t need to be too dry, and the soup becomes slightly viscous.
16.
Cover the bottom of the casserole with scallions, pour two tablespoons of cooking oil to prevent it from sticking to the pan, so that not only the pan is not sticky, but the onion aroma is fully released under the stimulation of the oil. It is blended into the chicken wings, which is also this dish Another element of deliciousness, don’t be lazy
17.
Pour the chicken wings into the casserole, put it on the fire again, cover and cook for five minutes on medium heat, wait until the oily juice is bright, that is, the soup is thick and fragrant, sprinkle a little green onion and you can get out of the pot.
18.
It's actually quite simple, but I wrote it in more detail, and it feels more complicated.
19.
This method is different from all chicken wings in the past, it is worth a try.
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