1, ingredients: several chicken wings, chicken wing tips (the weight depends on the size of the rice cooker at home), one onion, one white sesame seed, two green peppers, one packet of roasted wing sauce powder, and a little onion, garlic and ginger;

2. Wash the bought chicken wings and draw several lines for each knife to make them more delicious.

3. Put the sliced onion at the bottom of the rice cooker for later use.

4. Chop the green onion and ginger in another container, sprinkle all the sauce powder in, pour the chicken wings and marinate with seasoning for one hour.

5. During the curing process, the chicken wings will shed some juice, so don't worry. Pour all the curing materials together with the juice into the rice cooker and cook for 40 minutes.

6. Put the steamed chicken wings on a plate, sprinkle with a layer of shallots and sesame seeds, and serve a piece with uncooled hot air, which is different from the crispness of fried chicken wings. The entrance of steamed chicken wings is another kind of waxy softness, except for a little fat that comes with the chicken wings themselves. This dish does not contain any extra oil. It is light, healthy, simple and convenient.