1. Soak the glutinous rice for more than 6 hours in advance.
2. Use scissors to cut off the two fascias of the chicken wings, and lift them up to remove the bone.
3. The skin is turned inward one by one, and the chicken forms a cylindrical shape outward.
4. Add cooking wine, pepper, half a spoon of oyster sauce, light soy sauce, and a little salt to marinate for more than half an hour.
5. Drain the soaked glutinous rice, add corn kernels, green beans, and soy sauce, mix well and set aside.
6. The marinated chicken wings are turned over, that is, the skin is outward, one end is fixed with a toothpick, and the glutinous rice filling is stuffed.
7. Fix it with a toothpick, and make all the chicken wings one by one.
8. Pour a little oil into the pan and fry the chicken wings until golden on both sides.
9. Pour in cooking wine, soy sauce, add sugar, ginger slices, oyster sauce, a cup of water to boil the chicken wings, turn to low heat and simmer for about half an hour.
10. Wash and remove the roots of the crab flavor ru, blanch it in a pot of boiling water, and remove it immediately for later use.
11. When the chicken wings are boiled until the moisture is obviously reduced, add the crab-flavored mushrooms and continue to cover and simmer for about 10 minutes.
12. Cook until the soup thickens and sprinkle with chopped green onion.
13. Finished product
14. Finished product
15. Finished product
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17. Finished product
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