Usually at home to make chicken wings is nothing more than braised, cola, roasted, fried, eat more than a little no novelty, I especially love to eat perilla, and like the sweet and sour taste of sweet and sour ribs, I remembered and said plum together, try to try it will not be delicious ~ the result is unexpectedly delicious, and the plum sour also softens the meat, making the chicken wings more tender, my husband used to love to eat my braised chicken wings, and now he has abandoned the braised love of the plum ~ also said that I saved the chicken wings, gave it a new life ~ hahaha
by Big Nell Nell 【Douguo Food Official Certified Master】
20 chicken wings
Erbao plum 10 pieces
Suzi leaves 8 to 10 small pieces
Plum wine 3 small cups
Onion ginger garlic a few
10 peppercorns
2 tbsp sugar
Dark soy sauce 1 tablespoon
1 tbsp soy sauce
2 tablespoons of red wine vinegar
Rock sugar 1 chunk
2 teaspoons salt
1: Wash the chicken wings and control the dry water, and pull 2 flower knives on the surface
2. Prepare plum wine, suzi leaves, and plums
3, hot pan cold oil, put in the sugar to fry sugar color, wait for the sugar from the big bubble to small bubble when you can put the chicken wings in
4: Stir-fry chicken wings, all wrapped in sugar, then add green onion, ginger, garlic and 1 cup plum wine and stir-fry
5: Continue stir-frying over high heat to create a fragrant flavor
6: Pour boiling water into the pot, the amount of water is just over the chicken wings, then add peppercorns, plums, 2 cups of plum wine, red wine vinegar, rock sugar, dark soy sauce, stir well and simmer over medium-low heat for 30 minutes
7: When the soup in the pot is thickened, add salt and chopped suzi leaves and stir-fry evenly
8, super super fragrant, super super appetizer under the meal Oh
1. Many people do not master the color of fried sugar, in fact, it is very simple, that is, the cold oil will put the sugar into it and stir continuously, be sure to use cotton white sugar, oh, and so the sugar will not be stirred after it is melted, observe that the sugar oil will bubble up, and so the big bubbles become small bubbles can start to put the main ingredients, all the dishes that need to be fried sugar color are applicable. 2. In terms of seasoning, we are still mainly based on their own taste, taste it slightly before coming out of the pot, if you feel that it is too sour, you can put some sugar at the same time as putting salt. 3. Suzi leaves must be put out before the pot, otherwise the color will not look good, and it is easy to run the taste.
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