Braised chicken wings in braised sauce

Overview

Braised sauce dishes are not difficult to make, but it depends on the preparation of the sauce. The general method is to marinate the meat ingredients, bread them in flour and fry or fry them, then cook the sauce and mix it with the fried ingredients to absorb the juice. Braised sauce, sweet and sour sauce, Mongolian sauce and Kung Pao sauce are more common. Now that I have prepared the braised sauce, I use the braised sauce to braise the chicken wings, sprinkle with cooked sesame seeds, and the dish is complete, Enjoy!

Tags

• hot dishes
• home cooking
• chinese banquet
• braised sauce
• chicken wings
• clear water
• cooked sesame seeds
• corn starch
• cornstarch
• light soy sauce
• liquor
• pepper
• salt

Ingredients

Steps

1. 1 Measured out 1/3 cup of the braised sauce. I felt it was not salty enough, so I added 1/2 tablespoon of light soy sauce.

   

2. 2 Separate the chicken wings from the calf and center of the wing, wash them and drain them with kitchen paper. Make two cuts on the thick part of the meat of the calf and one cut between the two bones on the back of the chicken wings.

   

3. 3 Put the chicken wings into a large bowl, add 1/4 tsp of salt, 1/4 tsp of pepper, 1/2 tbsp of white wine, and mix well.

   

4. 4 Add 1 tablespoon of cornstarch and 1 tablespoon of cornstarch, spread it evenly with your hands, put it in a tight box and put it in the refrigerator overnight. If you want to use it the same day, you can let it sit for 20 minutes.

   

5. 5 Add 1/3 cup of water and 1/2 tablespoon of cornstarch to the braised sauce and stir evenly.

   

6. 6 Use 40% to 50% oil temperature and fry over slow heat until just cooked and removed.

   

7. 7 Change the heat to a darker golden brown.

   

8. 8 Open the pot, add the prepared pot juice, stir constantly, and heat over high heat until big bubbles form, then turn off the heat.

   

9. 9 Pour in the chicken wings and stir evenly. Place cooked sesame seeds on top and serve.