1. Wash the roots of the chicken wings, use a knife as shown in the figure, rinse repeatedly, and rinse off the blood
2. Put the seasonings in the auxiliary materials, pick up and marinate for half an hour
3. Mix the dry frying powder and water in a ratio of 1:3 and set aside
4. Wrap the wing roots with dry frying powder
5. Turn the oil pan 70% hot to low heat, and fry the wing roots for 5 minutes
6. After five minutes, take it out and re-cover it with a layer of dry frying batter
7. Fry again for 5 minutes
8. Drain the oil, squeeze tomato sauce or dip in salt and pepper are all good
