1. For chicken wings, I like to choose the middle part of the wings, which tastes more tender and smooth. After washing, make three or four courses on the front and back for easy taste.
2. While changing the chicken wings to a knife, put enough water in the frying spoon and start the fire
3. After the water is boiled, put the chicken wings in the blanching water. After a minute or two, the chicken skin will feel tight and the chicken will turn from transparent to white. You can take it out
4. The blanched chicken wings are cleaned with water to remove the foam and oil on the surface
5. Add a little base oil to 80% heat, add ginger slices and star anise and sauté
6. Pour into the wings and stir-fry continuously. After heating evenly, add a little salt, cooking wine and light soy sauce to taste, and color with dark soy sauce
7. Pour into the whole can of cola, turn to low heat and cover and simmer slowly
8. About ten minutes or so, use chopsticks to pierce the wings and try them out. After confirming that the chicken wings are cooked, change to high heat and collect the juice.
9. Arrange neatly on the plate, pour all the remaining soup on the wings, sprinkle a little sesame seeds (this dish has both sweet and salty taste, it is a combination of Chinese and Western, and can also be decorated with vanilla)
10. Certified by My King
Tips:The key to success is the control of the color and the degree of juice collection: first, you must first use dark soy sauce to color; secondly, the amount of juice reserved should be enough to wrap each chicken wing. It is best if the juice is too dry and the juice will be thinner. Lose the attractive state of high brightness full of collagen
