Sautéed Chicken Wings

Overview

1. Because the chicken wings are frozen, they need to be blanched first to remove the blood and the fishy smell after freezing before use. There is no picture of this process. Just put the chicken wings in after the water is boiled and blanch until the blood on the surface is removed. 2. Fry the chicken wings until the surface is golden brown and taste more delicious. 3. Because water is added, the taste will be saltier after the juice is reduced. Therefore, when you first adjust the seasoning to test the taste, it will be lighter. Try to add enough seasoning at the beginning, and do not add seasoning at the end, otherwise the taste will not be as good. 4. Water starch is used to collect the soup. The soup added with water starch will be very thick, but you don’t need to add too much. It is recommended to add it little by little

Tags

• hot dishes
• chicken wings
• cooking wine
• light soy sauce
• oil
• old soy sauce
• sugar
• water starch
• garlic
• ginger
• water

Ingredients

Steps

1. 1 Put the chicken wings in a pot and blanch them in water to remove the blood, wash them, slice the ginger and garlic and set aside.

   

2. 2 Put oil in the pot, heat it up, add ginger slices and garlic slices and sauté until fragrant

   

3. 3 Add the chicken wings and fry until the chicken wings are slightly golden

   

4. 4 Then add appropriate amount of cooking wine and light soy sauce

   

5. 5 Then add an appropriate amount of dark soy sauce

   

6. 6 Then add an appropriate amount of sugar and stir-fry evenly

   

7. 7 Then add the water that covered the chicken wings

   

8. 8 stamp

   

9. 9 Bring to a boil and simmer over medium heat for about ten minutes until the soup reduces

   

10. 10 Add appropriate amount of water starch

    

11. 11 Turn to low heat to reduce the thick sauce