糟卤鸡翼
by 毛毛妈
糟卤鸡翼，江南的特色菜，尤其适合夏天吃。
用料:
1：鸡翼中段500克，温水洗净沥水备用；
2：葱1条洗净切段，姜片3-5片；
3：上海宝鼎糟卤1杯，盐1/4茶匙。
做法：
1. 鸡翼平放到一盘子里，放上2料（图1），入蒸笼大火蒸10分钟（图2），关火焖2分钟。。
2.将蒸好的鸡翼放到一饭盒里（图3）。上海宝鼎糟卤（图4），取一杯，放入小锅里，加上3料里的盐，煮滚离火（图5）。
3. 稍冷后将糟卤汁，倒入鸡翼中（图6），室温泡3小时即可。
厨房推荐(Kitchenware):
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Philadelphia on the Fly, published in 2005, and Small Fry: The Lure of the Little, printed in 2009 include essays by Ron P. Swegman describing the experience of fly fishing along the city Schuylkill River within the twenty first century.