[ginger Sauce] Trial 5: Sauce Chicken Wings

[ginger Sauce] Trial 5: Sauce Chicken Wings

1. 1. Material drawing. The chicken wings need to be rinsed with running water for ten minutes.

2. 2. Squeeze a tablespoon of a tablespoon of Ginger Sauce. The amount in the picture is a bit too much. Mi Ma seldom makes so few chicken wings. I got used to it. I squeezed a lot of it at once, but I didn't actually use it up.

3. 3. Add about two tablespoons of light soy sauce to Jingle sauce. If you have cooking wine, you can add a little bit. Mijia is gone.

4. 4. Make two cuts on the front and back of the washed chicken wings, cut the green onion into sections, and slice the ginger.

5. 5. Spread oil in a small wok, add ginger slices and fry a little, then lay eggs and fry until fragrant.

6. 6. Fry until the skin on both sides is slightly yellow, then add green onions.

7. 7. Reverse the prepared sauce and add proper amount of boiling water according to the situation of your own pot.

8. 8. Bring to medium-low heat until the juice is collected. Turn twice in the middle. Observe the soup on the one hand, and turn the chicken wings on the other. It takes about ten minutes to get out of the pot. Just install it.

Tips:

1. Chicken meat is rich in oil, so put as little oil as possible.

2. When cooking chicken wings, there is no need to blanch them, but it is best to rinse them repeatedly with running water to remove fishy.