Health benefits
Star anise: regulates qi, relieves pain, and dispels cold
Zanthoxylum bungeanum: maintains healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Chicken wing roots ( 15 pieces ) | Red bell pepper ( Half ) |
Star anise ( 1 ) | Panthoxylum bungeanum ( More than 10 grains ) |
White sugar ( appropriate amount ) | Salt ( appropriate amount ) |
Soy sauce (appropriate amount) | Oyster sauce ( appropriate amount ) |
Chicken essence (a little) | Cooking wine (appropriate amount) |
Onion, garlic, dried chili segments ( appropriate amount ) |
How to braise chicken wing roots
1. Heat the wok and add a little oil.
2. Add sugar and fry over medium-low heat until it turns red.
3. Add the blanched chicken wing roots, turn to high heat and stir-fry quickly.
4. When the chicken wing roots are colored, stir-fry dry the water, add star anise and peppercorns and fry until fragrant.
5. Prepare green onion segments, garlic cloves, and dried chili pepper segments in advance.
6. Add minced garlic, dried chili segments and soy sauce, stir-fry evenly.
7.Cook in the cooking wine.
8.Add appropriate amount of boiling water and season with salt.
9. Add oyster sauce to make it fresh.
10.When the chicken is basically mature, add a little chicken essence to season.
11.Add red pepper slices and green onion segments, stir-fry evenly, and reduce the juice over high heat.
12.Leave a little soup.
13.Finished product.The color is bright red and the fragrance is fragrant.
Tips
1.Clean the chicken wing roots and blanch them in cold water to remove the odor.
2.Fry the sugar color over medium-low heat until it turns into a red color.
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