1. Cut the chicken wings with two knives on each side, separate the green onion and the white on the white, cut the white onion into two pieces, cut the green onion into chopped green onions, and mince the ginger and garlic.
2. Mix the chicken wings with cooking wine and half a tablespoon of salt, then marinate for 15 minutes. Pour out the marinated blood, add peanut oil to the pan, add a small amount of ginger to the pan, then push the fried ginger to the side of the pan, and then add the chicken wings. Fry on low heat until the color changes on both sides, add the minced garlic and the remaining minced ginger, add 1 tablespoon of braised soy sauce, and half a tablespoon of salt and stir well
3. Then add 1 bottle of Jiaguoyuan pineapple juice, cover the lid and bring to a boil, then turn to low heat and continue to boil
4. After the chicken wings are battered, open the lid and add the scallions, then turn the heat to collect the sauce
5. When the juice is almost harvested, pour the chopped green onion and serve it on the plate
6. A plate of sweet and sour chicken wings in pineapple sauce is ready. Jiaguoyuan, focus on 100% juice, zero addition
Tips:1. Marinate the chicken wings with salt and cooking wine to taste and remove fishy.
2. Blast the ginger with oil when starting the pot to prevent it from sticking to the pot.
