Accessories: 100 grams of mushrooms (fresh), 50 grams of cabbage

Seasonings: 50 grams of vegetable oil, 20 grams of cooking wine, 15 grams of green onions, 10 grams of ginger, 5 grams of salt, 4 grams of monosodium glutamate (MSG), 15 grams of soy sauce

Steamed chicken wings in red broth:

1. Divide the chicken wings into wing tips, wing section, blanching in boiling water. Blanch them in boiling water, fish them out and marinate them in cooking wine and soy sauce for 2 minutes;

2. Wash the greens;

3. Wash the mushrooms and cut them into slices;

4. Cut the green onion into segments and the ginger into slices;

5. Put the pot on a high flame, pour in the vegetable oil, and heat it until it is 70% hot, then put the marinated chicken wing tips and wings into the oil;

6. Deep fry the chicken wings until the tips and wings are hot. chicken wings tip, wings in the fire red when fish out, loaded into the soup can;

7. will be poured into the soup can, plus mushroom slices, cooking wine, scallions, ginger, salt, monosodium glutamate, on the drawer steamed for 1 hour;

8. pick out the scallions, ginger, and put into the heart of the vegetables and steam for another five minutes can be.