1. After the water is boiled, pour the washed chicken wings into high heat for 15 minutes.
2. Rinse it with warm water and then apply a layer of cooking wine and then a layer of straw mushroom soy sauce. Finally, use 2 tablespoons of salt to spread evenly on the chicken wings for half an hour.
3. This is the yellow sauce that was fried in the refrigerator last time. First adjust the dry yellow sauce with warm water, put a little oil in the wok and heat it slightly, then pour it in and stir fry for about 10 minutes. (Lao Caichen’s have soybeans, while Liubiju’s do not have soybeans.)
4. Put a little oil in the wok, heat slightly, add half a bowl of turmeric, stir-fry the chicken wings, pour the pepper, and stir-fry for color.
5. Put a little oil in the wok, heat slightly, add half a bowl of turmeric, stir-fry the chicken wings, pour the pepper, and stir-fry for color.
6. Put the pre-prepared warm boiled water upside down, it must be done without the chicken wings. Put the green onion, ginger, and garlic in a small container and put it in water. After the water is boiled, the induction cooker is changed to a simmering fire.
7. After simmering for 25 minutes, I switched to the medium-high heat of the hot pot to collect the juice. Later, because there was a lot of water, it tasted good, so I immediately turned off the fire and simmered the chicken wings to get old. It's a bit too much now.
8. In the end, it will look better if you put it on a plate. The whole process is to put two tablespoons of salt when it is flooded, and then there is no need to put salt, because half a bowl of sauce is salty enough.
9. Today’s lunch, plus a seaweed soup and rice.
Tips:Fried yellow sauce can also be used for scrambled eggs, fried zucchini, etc. The induction cooker is used because our community is a new community and there is no natural gas connection yet.
