Hey! Braised chicken wings, do you have sukiyaki freestyle?
Overview
We all have the experience of "biting meat and it still stays on the tongue for five minutes"! What I fear the most is the texture of dry wood. The meat is neither tender nor soft, and the texture is messy when you bite into it. Therefore, when making meat dishes, the most important thing is the texture of the meat. When processing meat, vinegar is usually added to soften the meat before seasoning. However, I found that Chinese braised chicken wings are marinated and soaked in light soy sauce to allow the meat to absorb the MSG and salt in the sauce. Then, to dilute the concentration, water is constantly added to the pot to simmer. Today I share with you the "Japanese braised chicken wings" that I made with sukiyaki sauce. It is completed without unnecessary additives in the sauce. It is both healthy and delicious!
Tags
Ingredients
Steps
-
Put a little oil in the pan and fry the chicken wings until they are brown.
-
Pour in water, rice vinegar, ginger slices, and 4 tablespoons of sukiyaki sauce and cook for five minutes.
-
Then add the eggs and cook for 10 minutes.
-
When cooking Japanese dishes that need to be tasty, it is more difficult to taste them because of the distance between the pot lid and the dish! You can use special oil-absorbing paper as a pot cover to make it easier to absorb the flavor when simmering.
