Why do braised chicken wings always come out with soy sauce instead of red?

When frying sugar, heat the pan first, then put the oil, put the sugar after the oil is heated, and change to medium heat. The spoon should be kept stirring to avoid burning the pot, so that the sugar looks good. I usually check the quantity of 30 after adding sugar, and the sugar is just right.

In addition, add some oil before cooking, and the effect on the picture will appear. The noun seems to be Jiaming oil, in order to brighten it up.

Generally, I don't add soy sauce, but many chefs do. I don't think soy sauce tastes good. I think adding a little salt before cooking will make the taste sweeter.

In fact, cooking is wonderful, and sometimes I can't tell why. If you heat the oil with pot oil, the effect is different from that of heating the oil first. Isn't it interesting?