Excuse me, how to make the imperial concubine chicken wings?

Guifei chicken wings are a traditional famous dish in Sichuan Province, belonging to Sichuan cuisine. Wine-cut chicken wings are rose-colored, with the color rhyme of drunkenness of the imperial concubine, and the giant wings are good at flying, which is a metaphor for the princess, hence the name. The dishes are golden and shiny, with a faint litchi flavor in the fresh and soft texture and a lingering fragrance of wine in the aftertaste.

Exercise 1

Food preparation

Ingredients: 400g chicken wings, winter bamboo shoots 10g, 2 shallots, ginger 1 small pieces, and appropriate amount of starch.

Guifei chicken wings

Seasoning: edible oil 30g, sesame oil 1 teaspoon, soy sauce 3 teaspoons, broth 2 teaspoons, cooking wine 3 teaspoons, refined salt 1 teaspoon, crystal sugar, monosodium glutamate 1/2 teaspoons.

Production steps

1. Take the middle of the chicken wings, pluck the fine hairs, wash them, and blanch them with hot water for later use;

2. Cut the onion into long sections;

3. Slice ginger;

4. Slice winter bamboo shoots;

5. Put oil in the wok, first stir-fry rock sugar, then stir-fry chicken wings when the sugar solution turns golden yellow, add onion and ginger, add salt, monosodium glutamate and soy sauce to taste, stir-fry evenly, then pour in wine and broth, and cook on low heat for 20 minutes;

Exercise 2

Food preparation

12 chicken wings; 200 grams of carrots; Sichuan salt 4g, monosodium glutamate 1g, pepper 1g, syrup 50g, red wine 150g, ginger 15g, onion 50g, pepper 10g, clear soup 750g, sesame oil 5g, and cooked apple oil 65438+.

Production steps

Guifei chicken wings

1. Remove the tips of the chicken wings one by one and cut them into two ***24 segments. After cleaning, mix it with Sichuan salt (2g) and pepper, soak it for 30min, then put it into boiling water to remove the foam, take it out of the 1 pot, cut the carrot into "green fruits" and cook it with boiling water.

2. Put the wok on a big fire, add the cooked vegetable oil, ginger and onion, stir fry slightly, add the clear soup, sugar water, red wine and pepper, add the chicken wings, and simmer for about 1 hour after the fire is boiled. After raking the juicy meat, remove the chicken wings from the fire, take a small casserole, put the small wings at the bottom of the hot pot, and place the big wings neatly along the side of the pot like chrysanthemums. Pour in the original soup and add wine and monosodium glutamate.

3, coloring, put the pot on the fire, scoop the cooked lard, when it is 60% hot, add 90 grams of onion, add mushrooms and stir-fry a few times, scoop up the colander, pour it into the casserole, cover the casserole, and cook for about 15 minutes. After the raw materials are stewed, they are soaked in cooked lard, canned and put on a plate [2].

Exercise 3

Food preparation

Ingredients: chicken wings in moderation.

Guifei chicken wings

Accessories: salt, red wine, scallion, ginger slices, pepper, syrup, pepper, sesame oil, chicken essence and broth.

Production steps

1. Wash the chicken wings, boil them in boiling water to remove blood foam, then take them out and marinate them with salt and pepper for a while.

2, hot oil, ginger and onion slightly fried.

3. Add clear soup, sugar water, red wine and pepper, add chicken wings, and then simmer over low heat.

4. When the juice is thick and the meat is soft, add the chicken essence, put it on the pan and pour the sesame oil.

Exercise 4

Food preparation

500 grams of net chicken wings. 40g of soy sauce, ginger 15g, 20g of onion, red wine 150g, 5g of sugar, beer 100g, and a little salt.

Production steps

1. Chop off the tips of chicken wings, cut each chicken wing into two pieces and marinate with salt, soy sauce, ginger and onion for one hour.

2. Put 50 grams of oil in a wok, heat it, pour in chicken wings, stir-fry until it is raw, add red wine and beer, add sugar, add appropriate amount of water, bring to a boil, skim the floating foam, pour it into a casserole, stew until cooked, and finally collect thick soup with high fire.

Exercise 5

Food preparation

Ingredients: 600g chicken wings.

Accessories: 200g carrot and 50g litchi.

Guifei chicken wings

Seasoning: red wine, sugar, onion, ginger, salt, cooking wine, monosodium glutamate, pepper, sesame oil, peanut oil and pepper.

Production steps

1. Cut carrots into thick diamond-shaped pieces and blanch them for later use. Wash the chicken wings, change the knife, put them in a bowl, add cooking wine, monosodium glutamate, refined salt, pepper and pepper for 30 minutes, and then put them in a boiling pot for blanching. Wash ginger and pat it loose; Wash the onion and cut it into pieces.

Heat the base oil in the pan, stir-fry ginger and onion, stir-fry chicken wings, add red wine, clear soup, refined salt, monosodium glutamate and sugar, add wrapped pepper and simmer for 40 minutes.

3 When the chicken is cooked and the soup is thick, add carrots, pick out the Chili packets, and enclose carrots and lychees when serving.

Matters needing attention

1. Grasp the taste type, sour taste and sweet aftertaste of litchi, which is different from sweet and sour taste.

2. Choose tender chicken wings.

3. Grasp the heat, simmer slowly, and you can taste it.