How to Enjoy Chicken Wings-handsome "private Kitchen"【three Sauce Braised Chicken Wings】
1.
The chicken wings are removed from the bone first, and the smaller end of the chicken wing is chopped off together.
2.
Push down with your hands
3.
Push your thumb up at the bottom
4.
Take out the bones easily
5.
Finally, the bones are separated by a knife (don’t throw the bones, you can hang the soup next time)
6.
Soak chicken wings in clean water for ten minutes to remove blood
7.
Add a tablespoon of cooking wine to the chicken wings, a tablespoon of light soy sauce, a little green onion, a little pepper, a quarter teaspoon of salt, and marinate for 15 minutes (so that the initial taste will also be removed)
8.
Prepare "three juices", 15g and a half tablespoon of Korean hot sauce, 15g of oyster sauce, a tablespoon and a half of 25g tomato sauce, salt and chicken essence (a bowl of juice prepared according to this ratio is sweet and sour but slightly spicy, but also sweet and sour. The umami taste of oyster sauce, there is more tomato sauce in the ratio. If you like spicy, use 25g Korean chili sauce. Please note that Korean chili sauce is creamy, so a tablespoon is about 30g. Please add it according to your personal taste.) 9.
9.
Use a little cold boiled water to drain into a thin juice
10.
Pour a little oil into the pan, and fry the chicken skin down on a low fire (not too much, the chicken skin will also get oil)
11.
About 5-8 minutes, the chicken wings will be golden brown. Take it out for use (don’t take too long or it won’t be tender)
12.
Pour a little bit of oil into the pot and stir the chives and ginger
13.
Then pour in the sliced carrots (half a carrot will do, match the color and nutrition)
14.
Pour in the fried chicken wings
15.
Turn the heat to high, pour in the mixed bowl of juice
16.
The juice does not need to be too dry, just stir it well (wait until the soup slightly starts to thicken)
17.
The bottom of the casserole is covered with green onions, and two tablespoons of cooking oil are poured into it to prevent sticking (the oil is not sticky, but the fragrance of green onions is fully released under the stimulation of the oil and incorporated into the chicken wings. This is also a delicious dish. Another important point, must not be omitted) x
18.
Pour the chicken wings just now into the casserole, put it on the fire again, cover the lid and cook for 5 minutes, wait until the oily sauce (that is, the soup is thick and oily), sprinkle a little garlic sprouts on it, and then serve (green onion, minced garlic) All okay)