Fermented beancurd Chicken Wings 南乳雞翼
Fermented beancurd Chicken Wings 南乳雞翼

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fermented beancurd chicken wings 南乳雞翼. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Fermented beancurd Chicken Wings 南乳雞翼 is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Fermented beancurd Chicken Wings 南乳雞翼 is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fermented beancurd chicken wings 南乳雞翼 using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fermented beancurd Chicken Wings 南乳雞翼:
  1. Make ready 14 pcs chicken Wings
  2. Prepare Medium Size Fermented Beancurd (3 spoon size)
  3. Get 1 tsp white pepper
  4. Get 25 ml chinese shaoxing wine
  5. Get 1 tsp sugar
  6. Prepare Garlic around 3 cloves chopped

Red Fermented Bean Curd Wings 南乳雞翼 … placeholder text. Coconut Curry Duck 椰香咖喱鴨 … placeholder text. Sautéed Beef Cubes 安南安格斯牛柳粒 … placeholder text. Braised Beef Brisket 越式鮮茄炆牛腩 … placeholder text.

Steps to make Fermented beancurd Chicken Wings 南乳雞翼:
  1. Main ingredients. throw in the 3 spoon size fermented beancurd, 1tsp white pepper, 25ml xiaoshing wine, 1tsp sugar. Covered up then Marinated it for 1 hour in fridge.
  2. Add oil mid high heat. sear 3 tsp of garlic for a few seconds then add in the wings. An sear for 2 to 3 mins each side until golden then add in 50ml water. Cover with lid and let it cook through for 5 mins mid low heat. After 5 mins, Mid High heat to dry up the water (watch carefully as the fermented beancurd sauce can burn easily). When done switch heat off.
  3. Done!

Sautéed Beef Cubes 安南安格斯牛柳粒 … placeholder text. Braised Beef Brisket 越式鮮茄炆牛腩 … placeholder text. The sauces got a strong taste of yolk and the taste just right , not too salty which perfectly matched with deep fired appetizer.

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