Cola chicken wings, everyone is familiar. The Sichuan-style version of the cola chicken wings adds a touch of spicy flavor to the original sweetness. Winter is coming, go get wet! Wing roots don't like it, don't be afraid! How is a dish enough, come back to a dry pot chicken!
Prepare all the ingredients.
Wash the chicken wings and cut them. (separate wings and wing roots)
The roots are boned, cut into pieces, and drained.
Drain the water with water and drain.
Heat the chicken wings under cold oil.
The chicken wings are fried and placed in a dish.
Add chicken wings to a small stockpot, add Coke anise, cinnamon, chili and soy sauce. When you wait for the juice, start frying the chicken.
Hot pot cold oil, simmered.
Hot oil fire, saute ginger, garlic, dried chili and pepper.
Add oyster sauce, soy sauce, a little sweet soy sauce with a pinch of salt and sugar. After stir frying, sprinkle with sesame and parsley.
The cola chicken wings should also be closed.
It is really time-saving to do two dishes together. Chuanwei version of the cola chicken wings, even more!