I am about to become Lee’s brain powder!
1 kg of chicken wings in the chicken wings, cleaned after thawing, remove the yellow film on the surface, squeeze out blood. Chicken wings are too big or you want to eat more quickly. You can make two strokes on the surface.
Half pot of water boil, put in chicken wings, boil, cook for two or three minutes, do not cook too long, easy to boil
Remove the blood foam, if there is residual capillary, it can be easily removed, drained or washed with kitchen paper.
Do not add oil in the non-stick pan (the chicken skin will come out of the oil), put the chicken wings face down in the pot, fry for 5 minutes in medium and small fire, if there is too much water, it will splash oil, you can cover the lid halfway.
Turn over and continue to fry for 3 minutes until golden on both sides. If you like to eat crispy, fry a little, if you have too much oil, pour some
If you are afraid of cooking, you can cook some wine, add two tablespoons of Li Jinji's braised sauce (about 60ml).
Add water without chicken wings, boil and remove the floating foam (the front is clean and there is basically no foam here), cover the small fire for half an hour to taste
Open the fire and collect the juice (if there is juice). This step is best. The fire is more red than the light fire.
The astringency of the chicken wings is mainly derived from the fat of the chicken skin. After flying water and frying, the fat can be forced out, and the additional cooking wine has no astringency. Lee Kum Kee braised sauce is sweeter. If you think it is too sweet, you can reduce the amount of braised juice and replace it with soy sauce or salt. I think this sweetness and chicken wings are quite good, and burning other meat is a bit too sweet.