Braised chicken wings in oyster sauce

Overview

The chicken wings last time were braised in sweet and sour flavor; this time I bought gluten at home, and MAMA used it to stir-fry zucchini shreds last time, and there was still a little left; so I used it to braise the chicken wings. MAMA is afraid of spicy food, so I will braise it in oyster sauce!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken wing root
• cooking wine
• garlic
• light soy sauce
• oil
• oil gluten
• old soy sauce
• oyster sauce
• sugar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Have materials ready. Cut the gluten into small pieces and finely chop the ginger and garlic.

   

2. 2 Boil water, add a little cooking wine, and blanch the chicken wings; remove and set aside.

   

3. 3 After the pan is hot, add oil, sauté the ginger and garlic until fragrant, then add the chicken wings and sauté until fragrant.

   

4. 4 Add Sichuan peppercorns and sugar and stir-fry over low heat until the sugar turns brown.

   

5. 5 The ratio of dark soy sauce to light soy sauce is 1:2, add to the chicken wings and stir-fry evenly.

   

6. 6 Add oyster sauce and continue to stir-fry evenly.

   

7. 7 Add hot water, bring to a boil and then turn to medium-low heat for about 10 minutes.

   

8. 8 Add oily gluten and continue to simmer for about 10 minutes.

   

9. 9 Simmer until the oil and gluten are soft and translucent, and the juice is reduced over high heat.

   

10. 10 The gluten is a bit low, so grab a chicken wing and take it away