1. Boil the water in a pot, then put the roots of the chicken wings in boiling water and blanch for 1 to 2 minutes to force out the dirt and blood on the facade.
2. Take the blanched chicken wings and make a sharp mark on the place where there is a lot of root meat, both positive and negative, so that it will be more delicious when marinated.
3. Add ginger slices, garlic slices, cooking wine, salt, mustard oil (if you don’t like it, leave it alone), oyster sauce, lemon juice, white sugar and marinate for 30-40 minutes.
4. Stir-fry the pepper and star anise until fragrant, discard the ingredients, leave the oil behind, and fry the garlic for use.
5. Add garlic slices, ginger slices and rock sugar to fry garlic and ginger fragrant and rock sugar.
6. Put the marinated chicken wing root into a quick stir-fry for coloring, then add warm water (cold water will make the rock sugar form and the chicken will stick to the bottom of the pan easily) to half the chicken wing root.
7. Add 2 tablespoons of soy sauce and cook for 5-10 minutes (if the pan is dry but the meat is not cooked, add water), then add 2 tablespoons of lemon juice and salt.
8. Oh yeah! ⊙▽⊙
Tips:The chicken must be fresh or it won’t taste good! ←_←
If you can't finish it at once, you can put it in the refrigerator and brush some honey on it and microwave it the next day~ (ฅ>ω
