1. Ingredients: chicken wings, apple, fruit peel, honey, enoki mushroom, onion and lemon (forgot to shoot).
2. Remove the bones of the chicken wings. Use scissors to cut off the fascia connecting the chicken and bones on the wider part of the chicken wings. Then push down the chicken with your thumbs. The chicken and the bones will separate. When you reach the bottom, turn the chicken skin down and force the rest. Just unscrew the connection part.
3. Finely chop onion. The chicken wings are marinated with the skin on the inside and the meat is easier to taste. Add chopped onion, oyster sauce, cooking wine, salt, lemon juice and marinate for 15 to 20 minutes.
4. The apple is cut in half, cored, and then cut into slices.
5. Arrange the apple slices and put them in a bowl, save 2 or 3 slices for later use, boil water in a steamer, and steam the apples for 10 minutes and take them out.
6. This is the steamed apple juice for later use.
7. Wash the enoki mushrooms and cut into sections, package the fruit tannins and cut into thin strips, and cut the apples into strips.
8. The marinated chicken wings are turned over, and enoki mushrooms, fruit dan skin strips, and apple strips are inserted into the chicken wings to replace the bones to prop up the chicken wings.
9. After the non-stick pan is heated, add edible oil and fry the chicken wings on low heat. Turn over frequently to prevent sticking to the pan. When the chopsticks are inserted into the chicken wings and no water is released, the chicken wings are mature. A few pieces of apples were also placed on the plate, and the remaining fruit tan strips were placed on the apples.
10. Pour apple juice in the pot, add black pepper, add honey, stir well, pour in water starch, collect the thick juice, and pour on the chicken wings and apple slices.
11. Finished product.
Tips:Choose apples that are larger, more watery, and sweet and sour. Honey is easy to lose nutrients at high temperatures, so add honey when the apple juice is not boiling. When frying chicken wings, fry them slowly and turn over frequently, and they should be cooked and not battered.
