material

Main ingredients: 750g of chicken wings, auxiliary materials: 50g of glutinous rice, 50g of ham, 50g of sesame, 50g of bread crumbs, 50g of egg100g, 50g of wheat flour, 55g of seasoning: peanut oil, 0g of onion10g, 0g of ginger10g of salt, and seasoning.

working methods

1. Chop off the tip of the wing first, then chop the bend of the joint into two parts, put it in the pot, add the onion, ginger and the cage on the cooking wine, steam it until it is 70% rotten, take it out and let it cool, cross-cut one knife on each wing and remove the bones;

2. Put the glutinous rice into a bowl, wash it, soak it in cold water for four hours, and steam it in a cage.

3. Wash sesame seeds, fry them until they are yellowish and fragrant, pour them out and crush them;

4. Cut the ham into powder, put sesame seeds, ham and refined salt into a glutinous rice bowl and stir evenly to form stuffing;

5. Knock the eggs into the bowl and stir. Add flour and wet starch to make egg paste.

6. Fill the boneless gap of the chicken wings, wrap a layer of egg paste outside, roll a layer of slag and put it on the plate;

7. Put the wok on the fire, pour in the cooked lard, and leave the wok when it is 60% hot;

8. Put the chicken wings into the pot one by one, put them all away, then temper the bottom of the pot, take out the oil control when frying to light yellow, put them on a plate, and sprinkle with pepper and salt.

9. Bring sweet noodle sauce, tomato sauce and onion when serving.