Claypot Chicken Wing Root
by Black cat sheriff kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Thaw the chicken wings in advance, cut the scallions into sections, and slice the garlic and ginger for later use.
2. Put the roots of the chicken wings in cold water, boil it on a high fire to remove the blood.
3. Then heat the pan with oil, sauté the garlic and ginger slices.
4. Add the blanched chicken wing roots and stir fry a few times.
5. Stir fry until the skin on the roots of the chicken wings is slightly yellow, then turn off the heat.
6. Put scallions into the bottom of the clay pot.
7. The fried chicken wing roots, garlic and ginger are arranged in a clay pot.
8. Adjust the appropriate amount of salt, oyster sauce, light soy sauce, cooking wine and white sugar. Pour it into the clay pot from the side, close the lid, turn to a low heat, and simmer until the juice is thick and dry.
9. Finished picture.
10. Fresh and delicious.
Tips:The bottom of the scallions is to prevent sticking, and the scallions fully absorb the gravy after collecting the juice, which is also delicious.
