Mom’s Chicken Wings
Overview
This recipe comes from my mother and is one of her own private dishes. The finished product is rich in flavor, salty and delicious. Someone has been eating these secret dishes since he was a child, and it has left a deep mark on his stomach. From the first time he let me taste this dish, he had good intentions (hehe, can I say that he wanted me to take over my mother's mantle and continue to satisfy his picky tongue and appetite?) This was my first attempt. I replaced the chicken wings that my mother often made with wing roots, and the seasoning was slightly changed. But it's not as tasty as my mother's. Someone took a bite and said: The proportion is wrong! Sigh, okay, I know I still have a lot of room for improvement. As long as my mother is willing to continue to train me, and someone can help me eliminate these defects in the process of improvement, I guarantee that I will definitely make progress!
Tags
Ingredients
Steps
-
Seasonings used for pickling.
-
Add chopped pepper, cooking wine, green onion slices, ginger slices, a small amount of salt, soy sauce, light soy sauce, oyster sauce, sugar, a little fermented bean curd juice and tempeh into the chicken wings and marinate. It's best to marinate it the day before and keep it in the refrigerator. Take it out and cook it the next day to enhance the flavor.
-
After the pot is hot, turn to low heat, add vegetable oil, and stir-fry some peppercorns, aniseed, and bay leaves until fragrant (be careful not to burn them).
-
Add chicken wings.
-
Stir-fry over high heat until the water reduces and add cooking wine again.
-
Add water to cover the chicken wings, adjust the color with soy sauce, adjust the saltiness according to taste, and cook until the soup is almost gone and the chicken wings are mature.
-
It tastes better after cooling.
