I really thought about this problem for some time. If fried in a pan or electric baking pan, the chicken wings will be cooked on both sides, and the gravy inside will ooze out, so the chicken wings are not tender to eat; If you put some water in the stew, the skin of the chicken wings won't be brittle. What is the difference between it and braised chicken wings? Combining the two together, can't you make chicken wings with crispy skin and tender meat?

Today, I will use this steaming pot to make "roast chicken wings". Because it is the first time to use it, and the children have to go to class after dinner, so the operation is a little impatient. Some chicken wings are overcooked. If I had been more careful, these chicken wings would have been baked in the oven. When the chicken wings were served on the table, the taste and taste were praised by the children except for a few slightly deep brand marks on the surface. Let him compare them with the baked ones. He said the juice was juicy and tender, and it was delicious. My mother usually eats less meat, and after listening to her son's praise, she also ate a piece, which felt delicious, tender and delicious. Seeing that everyone likes it so much, my heart is full of joy.

Steamed roast chicken wings

Ingredients: chicken wings 10, ginger 1, 4 cloves of garlic, 30g of oyster sauce, 30g of soy sauce, 5g of salt, 5g of sugar, cooking wine 10g, half a lemon and half a glass of water (about 50ml).

Production process:

1. Wash the chicken wings and pull two knives inside and outside to facilitate the taste;

2. Slice ginger and garlic, add fresh oyster sauce and white sugar, soy sauce and salt to color and taste, and use a little cooking wine to deodorize;

3. Mix the seasoning and chicken wings fully and evenly, stir for 2 minutes, let the juice fully enter the meat, and marinate for about 1 hour; It can be turned twice in the middle, and the taste is more uniform;

4. Heat the steaming tray, sprinkle a little vegetable oil, put the chicken wings into the steaming tray when the tray is slightly hot, and turn over and fry until the bottom is slightly hard and bulging;

5. Shape on both sides, slightly bulge, turn over and fry, and repeat this for 2 or 3 times to fry the oil in the skin, which is not greasy to eat; But be careful, chicken juice will also ooze from the knife edge. When the fire is big, it will explode. Pay attention to avoid this situation. Or use chopsticks to suck out the grease soup in the pot with kitchen paper, so there will be no such black paste residue;

6. Pour half a glass of water into the sink around the steaming plate, cover it, and let the steam spread in the pot, so that the chicken wings will not dry up. With the moisture of steam, the juice in chicken wings will be preserved; When the water is dry, open the lid, turn the chicken wings upside down and fry them, remove the water vapor from the skin, and serve. After cooking, squeeze a few drops of fresh lemon juice on the chicken wings, which is refreshing and not greasy.