Braised wing root with wine aroma (enamel pot version)

Overview

Stew the chicken wings with beer. The beer will penetrate into the chicken and it will not only become softer and tenderer, but also have a slight malty aroma of beer. Cook this dish in other pots, add beer to cover the chicken wings, simmer over low heat and then use high heat to reduce the juice

Tags

• hot dishes
• chinese banquet
• beer
• chicken wing root
• garlic
• light soy sauce
• mushrooms
• old soy sauce
• onions
• white sugar
• ginger

Ingredients

Steps

1. 1 Rinse the chicken wing roots with running water until there is no blood, drain, wash the mushrooms, cut the green onions into sections, and slice the ginger and garlic

   

2. 2 Preheat the empty pot over low heat for 2 minutes, add a tablespoon of cooking oil to heat, turn to medium heat, add onion, ginger and garlic and stir-fry until fragrant

   

3. 3 Add the drained wing roots and stir-fry continuously until the skin changes color and tightens, and the edges are slightly browned

   

4. 4 Add 1 spoon dark soy sauce, 1 spoon light soy sauce, 1 spoon sugar,

   

5. 5 Stir fry and color

   

6. 6 Pour a can of beer about 300ml, add mushrooms and bring to a boil

   

7. 7 Cover and simmer over low heat for 30 minutes until the juice is reduced