Red-braisingChicken wingsOne method:

Redbraised chicken wingswingsMain ingredients: chicken wing roots

Red-braised chicken wingsAuxiliary ingredients: green onions,ginger,garlic, star anise,Sichuan pepper,dried red chili peppers,cooking oil, salt,chicken essencesugar,，soy sauce,，maltose syrup.Red-braised chicken wings method:

1: Wash the chicken wing roots and boil them in a pot of boiling water for 3 minutes, then remove from heat.

2: In another pan, add some cooking oil and an appropriate amount of sugar. Once the oil is hot, stir until the sugar turns color and bubbles, then add the chicken wings, stirring to coat with the sugar.

3: After evenly coating the chicken wings with sugar, add scallions, ginger slices, star anise, Sichuan pepper, dried red chili peppers, soy sauce, and cooking wine. Add water until it covers the chicken wings. Put on a lid and cook over medium heat until 70% done.

4: Add salt, chicken essence, and chopped garlic, then cook until the soup thickens before serving.

Red-braised chicken wings method two:



Red-braised chicken wings ingredients: 800 grams of chicken wing roots.

Red-braised chicken wings accompaniments: scallion segments, ginger slices, garlic, cooking wine, old soy sauce, special soy sauce, sugar,

peanutoil.Red-braised chicken wings method:

1. Clean the chicken wing roots and place them in a large bowl, sprinkling with chili powder, some cooking wine, scallion segments, ginger slices, and garlic, marinating for 30 minutes;

2. In a pan, add a little peanut oil, stir-fry the scallions and ginger slices until fragrant, then add the marinated chicken wings, stir-frying them while adding old soy sauce, sugar, special soy sauce, and stirring thoroughly before pouring in water to cover the chicken wings, covering with a lid. Use low heat to simmer for 20 minutes; if the soup has just evaporated, it can be plated.

2. Heat a small amount of peanut oil in the wok, stir-fry the scallion segments and ginger slices, add the marinated wing roots and stir-fry, add dark soy sauce, sugar, and the special soy sauce, stir evenly, pour in boiling water, ensuring the water level is below the wing roots, cover the pot, and simmer on low heat for 20 minutes. If the soup just dries up at this point, it can be served.