Braised chicken wings

Overview

Suitable for consumption: The general population can consume it, and it is more suitable for the elderly, sick and infirm people. People who should not eat it: 1. People with colds and fever, excessive internal fire, heavy phlegm and dampness, obesity, people suffering from heat poisonous boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat it; 2. Chicken is warm in nature and helps fire, and should not be eaten by those with elevated liver yang, oral erosion, skin boils, and constipation; 3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; people with colds accompanied by headache, fatigue and fever should avoid eating chicken and chicken soup.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• banquet dishes
• lunch
• add rice wine
• chicken wings
• cooking wine
• dried chili pepper
• onion and ginger
• rock sugar
• shannai
• soybean soy sauce
• star anise
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Wash the chicken wings and marinate them with cooking wine and salt for 30 minutes.

   

2. 2 Put the rock sugar in the oil pan, stir-fry the sugar color over medium-low heat until it turns yellow, but don't fry until it turns dark brown. After frying, remove from heat and cool.

   

3. 3 After cooling, add the chicken wings (never add the chicken wings while they are hot).

   

4. 4 Fry over medium heat until chicken wings are coated in color.

   

5. 5 Add onions, ginger and spices and stir-fry.

   

6. 6 Add soy sauce, rice wine and salt and stir well.

   

7. 7 Add water to cover the chicken wings.

   

8. 8 Simmer over medium-low heat for 20 minutes.

   

9. 9 Turn up the heat and start collecting the juice.

   

10. 10 Don't make it too dry, just make the soup thick.