Teach you to make a family banquet dish "three cups of chicken", which is fragrant and fragrant, and the family likes it and is delicious

The dish shared today has an outstanding taste, "three cups" means that one cup of soy sauce, one cup of sesame oil, and one cup of rice wine are required to taste it, and the chicken meat is tender and has a smooth and mellow taste.  

How to make three cups of chicken wing root

[Ingredients]: 500 grams of chicken wings, 100 grams of onion, 50 grams of red pepper, 30 grams of nepeta leaves, 10 grams of garlic, 5 grams of ginger.

[Ingredients]: 200 grams of rice wine, 5 grams of light soy sauce, 1 gram of dark soy sauce, 1 gram of sugar, appropriate amount of salt, appropriate amount of sesame oil.

In the first step, wash the chicken wings and cut them into two small pieces, cut the onion into slices, remove the seeds from the red pepper and cut them into square slices, and slice the garlic and ginger separately for later use.

The second step is to pour an appropriate amount of water into the pot and bring to a boil over high heat, put in the chopped chicken wings, blanch the foam after boiling again, rinse with hot water, and drain the water.

Step 3: Pour an appropriate amount of sesame oil into another oil pan and heat over medium heat, add chicken wings and fry until the skin is slightly browned, add garlic slices and ginger slices and stir-fry for 2 minutes to bring out the flavor, then add onion slices and continue to stir-fry until fragrant.

Step 4: Stir-fry until the onion slices are soft, then add light soy sauce, dark soy sauce, sugar and an appropriate amount of salt to taste, turn to high heat and stir-fry for 2 minutes until the chicken wings are evenly colored.

Step 5: Pour in the rice wine that is less than half of the chicken wings, bring to a boil over high heat, turn to medium heat, cover and simmer for 8 minutes to make the chicken wings slowly absorb the flavor.

Step 6, when the soup in the pot is about to dry up, add the red pepper and fry until soft, then add the nepeta leaves, turn to high heat and quickly stir-fry to collect the juice, stir evenly and turn off the heat, and put it on a plate.

Tips:

1. It is best to cut the chicken wings in half, so that it is easy to absorb the flavor when stuffy, and blanch the water to remove the bloody smell before frying in the pan to avoid affecting the taste of the chicken.

2. After blanching, the chicken wing root should be fried first, and then the ginger and garlic should be stir-fried until the skin is browned, and the taste and texture will be better.

3. Nepeta leaves should be put into the pot at the end to avoid losing the fragrance after being heated for too long, and after stir-frying a few times in the pot, you can turn off the heat and get out of the pot, or you can put nepeta leaves after turning off the fire, cover the lid and simmer it.