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 cut two knives on the front and back to facilitate flavoring. 2. After blanching, wash away the blood foam and impurities and set aside. 3. Heat a pan with some oil and add the blanched chicken wings and fry until golden brown on both sides. 4. Mix 1.5 tbsp of tomato sauce, 1 tbsp of white sugar, 1 tbsp of cooking wine and 100ML of water and pour into the pot. 5. Cook until the soup becomes dry and add salt to taste.