main ingredients

eight chicken wings

a little fried white sesame seeds

2 tablespoons soy sauce

a little chicken powder

4 tablespoons homemade cooking wine

half a small red pepper

auxiliary materials

appropriate amount of oil

appropriate amount of salt

1 onion to dry roast chicken wings. )

2. Add salt, cooking wine and chicken powder with sweet sauce (Lee Kum Kee Shanghai-style sweet sauce) and marinate for half a day or a day (mix well, wrap it in plastic wrap and put it in the refrigerator)

3. Take out the chicken wings, put water in a basin, wash the marinated wings twice and dry the water.

4. Heat a small amount of cooking oil in the pan. When the pan makes a sizzling noise, spread the dried wings neatly on it and slowly fry them on a small fire. From time to time, shake the handle of the pan and fry the chicken wings until they are golden brown. Open the other side and fry them in the same way.

5. When both sides are golden brown, keep the fire low, add a little water, cover the lid and bake, then serve. Sprinkle chopped green onion, shredded pepper and sesame seeds.

tips

chicken wings are marinated in advance and easy to taste. You don't need to add salt when cooking. Washing the marinated chicken wings with clear water removes the < P > mucus on the surface and the saltiness of the sauce itself. It won't stick to the pan when frying.