Chicken wings with fermented bean curd and chicken wings with tomato sauce.

1. Soak the wings in water for 10 minutes, wash and dry them, and make two cuts on the back. 2. Crush rose bean curd and marinate. 3. Add minced garlic, mix well and marinate for 2 hours. 4. A little oil, low heat, fry the chicken wings until both sides turn brown. Mix fermented bean curd juice with rice wine and warm water and pour in. After boiling, turn to low heat, cover the pot, and cook for 10 minutes. 5. Add green and red pepper cubes and red onion cubes. 6. A little salt, light soy sauce, and reduce the juice over high heat. Sprinkle with green onions. Tomato Sauce Chicken Wings: 1. Wash the chicken wings and make two cuts on the front and back for easy flavoring. 2. After blanching, wash away the blood foam and impurities and set aside. 3. Heat the pan with some oil, add the blanched chicken wings and fry until golden brown on both sides. 4. Mix 1.5 tablespoons of tomato sauce, 1 tablespoon of white sugar, 1 tablespoon of cooking wine and 100ML of water and pour into the pot. 5. Cook until the soup becomes dry and add salt to taste.