In fact, Zhongbao was originally a thick meat pad protruding from the middle of the chicken feet. However, due to the small amount of meat on the chicken feet, it was expensive and not an ingredient that the public could afford.

So everyone discovered that the cartilage in the chicken wings, the wing roots and the middle connecting parts of the chicken legs are very similar to the taste of Zhangzhongbao, and the number of parts that can be taken is relatively large, so basically the Zhangzhongbao we eat now is

They are all cartilage taken from chicken wings and chicken legs, and the price is relatively cheap.

2. How to cook Zhangzhongbao more deliciously 1. Grilled Zhangzhongbao Grilled Zhangzhongbao is now a favorite of many people, because the baked Zhangzhongbao is crispy on the outside and relatively tender and juicy on the inside.

There are two ways to bake the roasted zhangzhongbao. One is to marinate the zhangzhongbao and put it on a grill stick, then put it in the grill to bake, brush it with some oil, sprinkle with some barbecue powder and you can eat it.

The other way is to grill it directly on a baking sheet specially designed for barbecue. This is also more convenient. When grilling, be sure to turn it over, then brush it with some oil and dip it in barbecue powder to make it especially delicious.

2. Stir-fried Zhangzhongbao Stir-fried Zhangzhongbao is the most direct and simplest way to make it, just like normal stir-fry.

It is recommended to marinate the zhangzhongbao in advance, add more oil when frying, and stir-fry over high heat. This way the fried zhangzhongbao will be tender and moist, and the taste will be better.

At the same time, when frying, you can also add some side dishes, such as green beans, corn, fungus or green peppers, mushrooms, etc., which will make it more delicious.

3. Steamed Zhangzhongbao The steamed Zhangzhongbao is more tender and tastes crisper.

You can marinate the palm treasure, then put it directly into the pot to steam. Just pour some sauce or oyster sauce on the steamed palm treasure.