Chicken wings and Eggs in Master sauce
Mastersauce = Lee Kum Kee Master sauce + Slice of Ginger + Ice Sugar + DarkSoy + Light Soy + Star Anise + Szechuan Pepper corn + Cinnamon + BayLeaf
Blanche everything to get rid of dirt, blood and excessunder skin fat, rinse through cold water. Transfer to boiling sauce.Bring to boil once again, simmer for 5 minutes, turn off heat and letsit till room temperature before serving
李咁記鹵水一支, 加水, 生抽老抽, 冰糖, 花椒八角, 薑片, 玉桂, bay leaf 褒埋, 至味道溶合就可以用, 鹹甜按自己喜好,
小弟比較好甜, 食落似住家菜多啲
雞翼雞肶要出水, 怕肥嘅出耐啲, 去掉皮下脂肪, 過冷水, 放入已滾鹵汁內, 待再滾起收細火褒5分鍾, 熄火, 浸至室溫即成
Location: Home
出jor水, 所以唔係好多皮下脂肪
鹵定一大盒慢慢嘆
好入味
老人家話食得多會點架?
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