1. Basic material
2. Mix chicken wing ingredients and wing roots and marinate for half an hour
3. Add a tablespoon of custard powder and mix well
4. Pour the oil into the pot and heat it to 60% hot
5. Wing roots in the pot
6. Close the lid
7. Turn over and continue frying after about 5 minutes, and you don’t need to cover the pot at this time.
8. Continue for 5 minutes and then double-sided golden
9. Pick up the pan with kitchen paper to absorb the oil
10. How to make a cream sauce, diced onion
11. Diced Shiitake Mushrooms
12. Heat the butter in the pot
13. Pour the shiitake mushrooms and stir fry
14. Pour in onion, black pepper and stir fry
15. Pour the milk and season with salt
16. Add corn kernels
17. Pour the sauce into the blender and break it
18. Just fit a hopper
19. Garnish processing, wash rapeseed
20. Blanched
21. Filter out water
22. Start serving, sprinkle corn kernels with rape and wing roots
23. Served with cream sauce
24. Let me give you some details about the wing roots, tempting
25. Zan Shang Cream Sauce
26. One bite, the chicken is fresh and tender, it is the perfect heat, the bones are also white, the chicken is slightly pink
27. This is the one on the table. Did you notice any difference? One is missing
