1. Wash the wing roots and control water.
2. Use scissors or a sharp knife to cut off the tendons on the wing roots from the roots (it's cruel...), peel off the flesh and turn the bones down.
3. It's pretty easy to flip up. Probably to this extent.
4. Cut green onion into sections, shred ginger, pour in cooking wine, salt, black pepper, and five-spice powder and marinate for two hours.
5. The marinated wing roots are evenly coated with a layer of dry starch.
6. Wrap it with another layer of egg liquid, and finally roll it in a bowl full of bread crumbs to turn it into sauce purple.
7. When discharging the oil in the country, use a small fire to heat up, and avoid the oil temperature being too high and a low fire.
8. Put in the chicken wings and fry! Tap a toothpick in the middle, you can easily pierce it through and you can get out of the pot.
9. After being out of the pan, wrap it with a layer of tin foil, so you won’t be afraid of dirty hands or burning.
10. After being out of the pan, wrap it with a layer of tin foil, so you won’t be afraid of dirty hands or burning.
