1. Material preparation~(/∇＼*)Because the supermarket near my house is closed, the chicken drumsticks were bought by colleagues and have been chopped. You don’t need to peel the chicken drumsticks. If you don’t like it, just feel free to eat it~
2. Forgot to take pictures:-( Well, it’s okay, it doesn’t affect. Slice the ginger and cut more. I will cut about a dozen slices. Peel five or six garlic pieces. You don’t need to cut it. Just press it with a knife.
3. Turn on the fire, heat the oil, add the ginger slices and fry until slightly charred around the sides.
4. Add garlic, rock sugar and turn to low heat. Keep stirring until the rock sugar melts and the color is a little light caramel color. Well, this step is the legendary fried sugar color. (Some recipes may add rock sugar when the chicken is stewed, but I don’t like it. I think the fried national sugar dishes look brighter and more appetizing)
5. Pour the chicken drumsticks and stir fry a few times.
6. Eight spoons of red label rice wine
7. Three spoons of Jinlan soy sauce paste and one spoonful of soy sauce. Add the chopped millet spicy, stir well, close the lid and simmer for ten to fifteen minutes.
8. The soup is almost dried up, and when the sauce is ↑↑, add the nine-story pagoda. As follows↓↓
9. Stir fry a few times and simmer for ten seconds. Drop the black sesame oil around the pot, sprinkle an appropriate amount of chopped basil, and stir evenly. (Basil can be added or not in order to increase the fragrance)
10. Out of the pot~
Tips:The whole process does not put a drop of water, and it is cooked completely by the water of the rice wine and the chicken itself. The saltiness of the soy sauce paste and dark soy sauce is enough, I didn't add any more salt, and the heavy ones can be added according to personal taste before being out of the pan.
