Ingredients: 330 grams of chicken wings (about 6),

Accessories: ginger 1 small pieces (chopped), garlic 1 cloves (pressed into garlic paste), cooking wine 1 tablespoon, freshly ground black pepper and salt 1/2 tablespoons, small eggs 1, potato starch 1.

Production process:

1. Wash chicken wings, wipe them with kitchen paper, and poke holes in the surface with a fork, which tastes better;

2. Add salt, black pepper, Jiang Mo, garlic and cooking wine into material A, mix well, and then refrigerate for 1 hour or overnight;

3. Add a small egg to the marinated chicken wings, mix well and wrap the chicken wings with egg liquid;

4. Add all the flour and fully grasp the chicken wings so that they are all covered with a thin layer of flour;

5. Dump the excess flour, and don't wrap the chicken wings with too thick flour.

6. Pour an appropriate amount of oil into a deep pot, heat until bubbles appear when chopsticks are put in, then add chicken wings and fry for about 5 minutes on medium heat.

7. Pick up the chicken wings and control the oil.

8. Put the drained chicken wings into the pot again and fry for 5 minutes on medium heat (take 6 chicken wings of this formula as an example, if you fry chicken legs and the like, the time should be appropriately increased, 10 minute or so, and adjust it by yourself).

Health care effect: invigorating spleen and nourishing stomach, rich in nutrition.