1. Wash the wing roots, cut a knife around the joints, and scrape the meat along the bones from top to bottom with a knife
2. After the flesh is separated, hold the sides of the chicken with both hands and turn the meat outwards
3. Harvest a small meat hammer ~ treat the other wing roots in the same way
4. Add crushed black pepper, salt, garlic and cooking wine, mix well, and marinate in the refrigerator for more than 2 hours
5. Dry the wok, pour in enough cooking oil, and heat to 60% heat
6. Beat the eggs, wrap the marinated wing roots with a layer of egg liquid
7. Coat the wing roots wrapped in egg liquid with a layer of fried powder
8. After processing the wing roots, the temperature of the oil is about the same. Put it in the oil and start frying
9. Fry until golden brown and you can remove it for consumption~
Tips:1. Fried flour can be replaced with bread crumbs
2. Black pepper is best not to be replaced with pepper, the taste will be much worse
3. Be careful when handling wing roots and frying~
