Stewed Chicken Wings with Pine Mushroom
1.
Prepare the main materials and auxiliary materials.
2.
The mushrooms should be soaked in warm water in advance for about 4 hours.
3.
Mushrooms need to be cleaned many times because they are wild pine mushrooms and sometimes contain impurities. After cleaning, squeeze out the water for use.
4.
Cut the chicken wings twice from the back so that the odor can be removed when the chicken wings are blanched.
5.
Put chicken wings in cold water, add cooking wine and a piece of ginger, and blanch.
6.
In the process of blanching chicken wings, the foam should be skimmed. Blanch for 10 minutes, set aside.
7.
Add a little oil to the hot pan, low heat, add a tablespoon of sugar, and stir fry.
8.
Stir-fry with sugar until it is caramel-colored, add chicken wings, stir fry over high heat, and add cooking wine and soy sauce.
9.
Put all the condiments in, then add boiling water, boil over high heat and stew over low heat.
10.
Simmer for half an hour and add salt and pine mushrooms.
11.
Simmer for another half an hour and add the vermicelli.
12.
After the fans are cooked, they can be out of the pot!
Tips:
The chicken wings must be cut twice from the back, so that the blood can be taken out when the chicken wings are blanched, and the peculiar smell can be removed.
