The preparation of Coke chicken wings is very simple. The first step is to make a few cuts on the chicken wings, so that the flavor can be better absorbed in the subsequent making.

This kind of meat usually needs to be blanched first to drain away the blood.

Then put them in cold water to cool down, then take them out one by one and dry them to prevent water droplets from appearing on the surface of the chicken wings.

Then prepare the onions and ginger, cut them into small pieces and set aside.

Put an appropriate amount of oil in the pot, then put the rock sugar down and let it slowly dissolve.

At this time, you can put the chicken wings in and stir-fry until they are gradually coated in sugar color.

At this time, the chicken wings have begun to take shape.

Add the onion and ginger, stir-fry, and then add various dark soy sauce and light soy sauce cooking wine, the color will become more and more beautiful.

The last step is to pour the cola in, bring it to a boil over high heat, then turn to low heat and simmer for fifteen to twenty minutes.

When the soup is thick, add salt and MSG to taste, then turn to high heat to reduce the juice.

A plate of Coca-Cola chicken wings with full color, flavor and flavor, that’s it.

After Dingxiang put the Coke chicken wings on the plate, she started to stir-fry chicken mixed with three treasures.

The so-called three treasures of chicken are three kinds of internal organs of chicken. She can take care of the gap between making cola chicken wings just now.

So as soon as it is put in the pot, stir-fry, put in the green chili peppers to bring out the aroma, then put the chicken mixed with three treasures, and stir-fry again.

Then add it and simmer for a while, and a bowl of fragrant chicken mixed with three treasures is ready.

Sangua had been watching his mother cooking, and he was fascinated by it.

When he was young, he felt that his mother's cooking was very beautiful.

After finishing these two dishes, Dingxiang began to prepare tiger skin and chicken feet. Although this dish was not very good, the process was very complicated.

The first thing to do is to cut off the toenails of the chicken feet, then cut them in half, and then clean them.

The second step is to put the cleaned chicken feet into the water, add cooking wine and ginger slices, let it sit for about two minutes and then take it out.

The third step is to soak the chicken feet in water to wash away the foam.

In the fourth step, Dingxiang let Sangua do the cooking, which involved drying the chicken feet and then brushing the skin with a mixture of honey and white vinegar to prevent oil splashing during frying.

When San Gua was doing the fourth step, Ding Xiang quickly cleaned the oil pan, then poured oil into the pan and cooked it until it was five or six times ripe.

Then put the chicken feet prepared by the three melons into the pot at once, and cover the pot to prevent oil from splashing.

Step 6: Drain the oil from the fried golden chicken feet, take them out and soak them in cold water for half an hour.

During the soaking process, complex seasonings can be prepared.

Sangua watched his mother put a dozen kinds of seasonings together, and finally blended them together to form a unique sauce.

The dozen kinds of seasonings are: ginger, garlic, dried chili, sugar, salt, five-spice powder, cooking wine, light soy sauce, oyster sauce, white pepper, Laoganma black bean sauce, sesame oil!

Sangua opened his mouth in shock. He had never known that the seasonings of a dish could be so complicated.

"Mom, can I still eat this?"

It's not that he lacks self-confidence, but Sangua thinks that if so many seasonings are put together, wouldn't it taste weird?

"Of course, and it's also delicious." Ding Xiang was busy all the time.

After preparing the seasonings, I realized that it was still early, so I started preparing the pickled fish.

Ding Xiang came to the bucket and caught the black fish.

Good guy, this black fish is quite strong. After being caught in her hand, it started to struggle crazily.

When Sangua saw it, his face was frightened.

He had never eaten fish, let alone killed one.

Moreover, he had never seen his mother kill a fish, so he subconsciously thought that Ding Xiang had never killed a fish.

Just when he was worried about what his mother would do if she didn't know how to kill the fish, Ding Xiang skillfully pressed the darkness on the chopping board and slapped the fish's head with the blade of the knife.

Taking advantage of the moment when the fish was knocked unconscious, she started to cut open the belly of the fish very neatly, then pulled out the internal organs and threw them away.

Then the fish was sliced ​​into thin slices, and the fish bones were also picked out.

Ding Xiang had specially practiced this fish skill before.

Therefore, when Sangua saw his mother execute a fish to Lingchi so easily, he felt that killing and filleting the fish was quite simple.

After that, the fish fillets have to be marinated in a marinade, so that the pickled fish will be more tender and smooth.

After what happened last night, the one hour rest time for the tiger skin and chicken feet has come to an end.

Put the chicken feet into the plate as soon as the cloves are ready, put it into the steamer and steam it, which will take about a cup of tea. Then pour the sauce on the chicken feet, mix well, and steam for another twenty minutes.

In this last step, after Dingxiang told Sangua the detailed steps, she became the hands-off shopkeeper.

In fact, it was not the case. She began to turn her attention to the pickled fish.
Chapter completed!