Coke Chicken Wings
1.
Prepare ingredients
2.
Wash the chicken wings, add 1 tablespoon of cooking wine, and marinate at room temperature for 5 to 10 minutes (marinating chicken wings with cooking wine can better remove the fishy smell)
3.
Take half a pot of cold water into the chicken wings, wait for a large amount of bubbling to boil over high heat, and cook for 30 seconds to remove (chicken wings cold water in the pot can make the blood better leached, remove the fishy smell and sterilize)
4.
Skimming
5.
Take out the chicken wings, rinse them with cold water, and dry them for later use. Slice the green onion and ginger and mince the chives for later use. (Rinse in cold water will make the meat firmer and more elastic. Controlling the dry water can prevent oil from splashing on the body during the cooking process and burns. Myself)
6.
Prepare the wok to dry or wipe off the water. Heat the wok and pour 1 tablespoon of vegetable oil. Put the chicken wings in the cold oil. Put the skin on the side first, fry out the oil, and then turn over and fry the other side ( Just pour a small amount of oil into the pot, the oil will be produced during the frying of the chicken wings, to prevent the oil from being too oily and the finished product is too greasy)
7.
Fry until golden brown on both sides, add green onion and ginger and stir fry for fragrant
8.
Pour the cola, just immerse the chicken wings, and turn to a low heat on high heat (add a proper amount of coke, based on the principle of surpassing the chicken wings, coke is easy to volatilize, so it is simmered on a low heat to prevent the water from evaporating too fast)
9.
Add 1 tablespoon of light soy sauce and 1/3 tablespoon of dark soy sauce (if you don't want the color to be too dark, you can skip the dark soy sauce, but the finished product will be sweeter)
10.
Bring to a boil on high heat, turn to low heat and simmer for about 10 minutes. Use chopsticks to easily insert it and remove the green onion and ginger. (Removing the green onion and ginger is to prevent it from sticking to the pot when the juice is collected, and to prevent it from affecting the taste)
11.
Turn to high heat to collect the juice and stir-fry until the soup is thick. Turn off the heat to serve and sprinkle with chopped chives for garnish; if the chicken wings are cooked and there is still a lot of soup, you can put the chicken wings out first, and continue to heat up the pot to collect the juice To thicken, just pour it on the chicken wings (the simmering time should not be too long, the chicken wings are easy to cook, and the chicken wings will not be tender after a long time. It can be easily inserted with chopsticks and it will be cooked. The chicken wings are evenly colored and prevent the pot from sticking. After the juice is collected, the soup is rich and salty just without adding salt)
