Difficulty: cutting (beginner)

Ingredients

10 chicken wings, 100ml light soy sauce

Adequate amount of water, fennel, bay leaf, and pepper A little each of aniseed, onion, ginger, cinnamon, dried chili pepper

Dahongpao 10g, a bottle of Lee Kum Kee brine soy sauce

How to make air-dried chicken wings

1. Season the above Put the product into a clean pot, add marinade, soy sauce, light soy sauce, and an appropriate amount of water. Boil for 20 minutes, then let it cool. Add the washed chicken wings and marinate overnight. You can use a toothpick to poke some small holes in the chicken wings for better flavor.

2. After marinating overnight, tie the chicken wings with clean cotton threads and air-dry them. The best season is mid-November every year. This is a temperature where raw chicken wings are less likely to spoil. After air-drying for about 3 to 5 days, the chicken wings will shrink significantly and then be stored in the refrigerator or freezer.

3. When eating, you can directly take out the steamer and steam over high heat for 20 minutes. It will taste delicious and have a QQ texture. The oil in the chicken skin has been reduced by steaming and air-drying, and it is not greasy and full of braised flavor

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