1. The chicken wings are changed to a knife on both sides, which is convenient to marinate and taste
2. The chicken wings are marinated in green onion, ginger, garlic, steamed fish soy sauce, oyster sauce, hoisin sauce and lemon sea salt for 2 hours
3. Wash the zong leaves and scald them with hot water until they become soft
4. A chicken wing wrapped in a rice dumpling leaf
5. Just keep rolling
6. Put the rolled chicken wings on the plate
7. Excess zong leaves can be spread on the bottom of the plate or covered on the chicken wings, so that the chicken wings can absorb more of the zong leaves; bring to a boil, turn to medium-low heat and steam for 15-20 minutes, then it will be out of the pot.
