Dry Roast Chicken Wings
1.
In the chicken wings, wash, drain, and change the knife.
2.
After changing the knife, put it in a container, add egg white, cooking wine, and pepper to mix and marinate for 15 minutes.
3.
Put oil in the pot, heat 7 layers, add chicken wings, deep fry until golden surface and remove for use.
4.
Leave an appropriate amount of oil in the pot, add an appropriate amount of bean paste, stir fry until the color changes, and add water. Add onion, ginger, garlic, sugar, cooking wine, dried chili, soy sauce, and salt.
5.
Add chicken wings, bring to a boil on high heat, and collect juice on low heat.
Tips:
Salt should be moderate, otherwise it will be salty.
Stir-fried the bean paste is not easy to heat up too much.