chicken wing

three

condiments

oil

Proper amount

salt

Proper amount

soybean

Proper amount

five spice powder

Proper amount

pepper

Proper amount

step

1. Thaw and wash the chicken wings, and then control the water.

2. Replace chicken wings with knives.

3. Add salt, soy sauce, pepper, spiced powder and barbecue material, marinate chicken wings, put on gloves, grab them evenly, then put them into fresh-keeping bags and marinate them in the refrigerator for one night.

4. Take out the casserole and dry the water drops outside the casserole, especially the water polo at the bottom of the pot (when the casserole is not used, it is best to wash the water and dry it, and then put it upside down in a dry and ventilated place; If there are water drops at the bottom of the pot, it will produce a yellow flame after the fire, which may blacken the bottom of the pot.

5. Put the steamer in the casserole.

6. Put the tin foil into the Kunbo casserole, pay attention to cutting two pieces of tin foil with appropriate size, and ask the tin foil to completely cover the casserole and wrap the edge of the casserole, which will help to remove the excess water vapor in the pot. Chicken wings are put in tin foil.

7. Turn off the fire and stew 15 minutes.

8. Turn off the fire and simmer 15 minutes. Turn off the fire and stew 15 minutes.