Chicken Wing Roots Don’t Need to be Braised, Don’t Stir-fry | Just Do this | Kill All Cold Dishes in Seconds
1.
All ingredients are prepared except salt.
2.
The wing roots are cleaned in water and placed in a pot for later use.
3.
Wash the ginger and carrots, cut them into slices and shredded carrots, and set aside.
4.
Pour the right amount of water, a spoonful of cooking wine and cut ginger slices into the pot with wing roots, and cook for about 10 minutes with a moderate amount of salt.
5.
Set up another pot, pour an appropriate amount of cold water into the pot, remove the cooked wing roots and soak in cold boiling water for 1-2 minutes to let cool, remove the chicken from the wing roots with a knife.
6.
Put the cut wing root meat into a dish containing shredded carrots, pour in the prepared cooked sesame seeds, appropriate amount of salt, a little spoon of soy sauce, 1 spoon of vinegar, 2 spoons of sugar and 3 spoons of Lao Gan Ma.
7.
Pour an appropriate amount of oil into the pot to heat and turn off the heat, pour it on the prepared wing root meat and stir evenly with chopsticks.
Tips:
1: You can add the vegetables you like to eat according to your preference.
2: Carrots don't like soy sauce, so just add a little bit.
3: There is no chili noodles at home, so I used Lao Gan Ma to kick it. The taste is still good.
4: Use chopsticks to insert the wing roots. If the wing roots are thoroughly inserted, they can be taken out and put in cold water to cool.
5: If you have chives at home, you can put some chives in, and then pour it with hot oil, it will taste better.
