# 今天也要好好吃饭 # # 开年吃大餐 # This was last Saturday's lunch. I thought the taste was good this time and wanted to record it, but I found that I didn't know how to post the order after the new interface, so I just postponed it until today (/∇＼*). In fact, I prefer cola chicken wings, but there is no cola at home, so after thinking about it, it is braised. It's basically a lazy version, and you can play freely after browsing a few recipes. The raw weight of six whole chicken wings is about one and a half pound, and it took less than half an hour to thaw. I was too hungry to wait, so I accelerated it with the step of washing and blanching. You don't need to cook the chicken wings thoroughly in blanching water, just cook for a few minutes to remove impurities and foam. Because it is a whole chicken wing, there is quite a lot of fat at the root of the wing, so there is no oil, and the chicken wings are fried directly in a non-stick pan. After frying for a few minutes until the oil is all out, pour the soy sauce, then put seven or eight pieces of rock sugar and a spoonful of salt. I only remembered to add cooking wine when the rock sugar was almost melted. I added the cooking wine in the picture because I was afraid that ordinary cooking wine would affect the sweetness. I also bought it from Yami. It may be removed from the shelves, so I can't add a tag. This is almost a Japanese mirin, the kind of sweet cooking wine. In the end, I threw a bunch of cinnamon powder in my head (actually I hate the smell of cinnamon, but I can't taste it after cooking). Also sprinkle some freeze-dried shallots. Chopped shallots and ground cinnamon are very common in Meichao, and they can be left out. I think teriyaki only needs sugar, salt and soy sauce. After adding all the seasonings, turn the chicken wings over, try to make the seasoning evenly, then add a cup of water (my cup is too small, it should be between 150-200 ml), cover the pot and cook. Wait ten minutes to turn over the sides to make the sauce more even, and wait another ten minutes to basically collect the juice before serving. The remaining little sauce can be poured on the chicken wings on the plate. This ratio is a little sweeter, if you don’t like sweetness, you should reduce some rock sugar. The Haitian soy sauce used has a strong taste and can be colored, so there is no need to add light and dark soy sauce separately.