1. Because there is a quick decision. So removing the chicken skin is a good choice. One is easier to color. The chicken skin of the quick roast method is not fully fried or fully boiled to reveal the oil. The taste is not pleasant. It's better to remove it. The chicken skin can be boiled out a little bit of oil. This is enough to moisturize the bottom of the pan. No need to refuel
2. Wash the roots of the chicken wings with the skin removed and marinate them with cooking wine
3. Pork sausage and chicken skin can be fried at the same time when marinating. Fry until the surface is browned and the inside is cooked. Disposal of chicken skin
4. After frying, add the chicken wings and fry for a while. Add all seasonings. Heat on low heat until the soup is thick and bubbling
5. Arrange the dishes into the lunch box. The remaining soup is poured over the rice. Sprinkle with sauteed white sesame seeds. Can
