1. Main ingredient
2. Use scissors to cut the bones at both ends of the chicken wings, and then use a knife to help remove the two bones;
3. Add the boneless chicken wings with salt, 1 tbsp soy sauce, cooking wine, minced garlic, and minced ginger, mix well and marinate for 30 minutes;
4. Soak shiitake mushrooms and cut into shreds; peel and cut yam into strips; peel and cut carrots into thin strips; cut fennel stalks into sections;
5. The marinated chicken wings are coated with starch on the inside, and stuffed with yam sticks, carrots, mushrooms, and fennel stems respectively;
6. Add a small amount of oil to the frying pan and fry the chicken wings until golden on both sides;
7. Add chicken broth, add 1 tablespoon of soy sauce, cover and simmer over medium-low heat;
8. Simmer until the juice is collected, stir fry a few times and evenly dip it in the juice.
9. Taste very good
Tips:1. The ingredients can be chosen at will, don't pack too much, I'm eager to stuff all the cuts in, and two or three of them will break after the braising;
2. My wok is not suitable for frying, so I change it. It depends on my own situation. I can deep-fry the chicken wings before cooking.
3. Chop the ingredients and stuff them into the chicken wings.
4. The chicken wings are coated with starch to make the vegetables and chicken wings sticky.
