BraisingWingsPreparation ingredients:
Sichuan cuisineRed-braisedChickenwingsMains: A bag of chicken wings (wing middles are best, if using whole wings, separate them into wing roots, wing middles,wing tips).Chicken wings should be blanched in water.Sichuan cuisine braised chicken wings seasonings:Ginger slices

, onion slices, driedred chili peppers,Szechuan peppercorns,star anise.Garlic can also be added.Braised chicken wings method:1 Put oil in the pot, heat to 80% hot before adding a tablespoon of



sugar

, stir-fry until sugar melts - bubbles form - bubbles disappear - sugar turns golden yellow. Then add clean chicken wings.Cook on medium heat until each wing becomes a beautiful golden brown... (This is the famous process of stir-frying the caramel color)2 Add some hot water,do not use cold water, as sudden cooling of the meat blocks can cause the skin to contract, making it difficult to cook and absorb flavors.

The water level should cover the chicken wings.3 Add seasonings and ginger slices, a small spoonful of

soy sauce, and a tablespoon of salt.(Do not add too much soy sauce because the caramel color has already provided enough flavor, and too much soy sauce will cover the natural aroma of the chicken wings)4 Cook over medium heat until the chicken wings are tender. Once the broth has reduced, switch to high heat to thicken the sauce until the pot is not dry.

5 Thicken the sauce, then remove from heat, serve in a dish, and enjoy!

Thicken the sauce, then remove from heat, plate, and serve!