1. Put chicken wings into a bowl and add a spoonful of cooking wine
2. Add salt-baked chicken powder and marinate for half a day
3. Cut the onion into shreds, and cut the ginger into slices
4. Brush the inner pot of the rice cooker with a layer of salad oil
5. Put the shredded onion and ginger on the bottom of the liner
6. Put the inner pot into the rice cooker, press the usual cooking button, open the lid and heat until the onion is fragrant
7. Put the marinated chicken wings on the shredded onion
8. Close the lid to continue the cooking process
9. Cook for about 15 minutes, open the lid and turn over the chicken wings to continue the cooking process
10. Cook for about 15 minutes to get out of the pot, I put some shredded cucumber
Tips:My rice cooker takes a long time to cook, so I used the chicken wings baked for 30 minutes, which ended early. Adjust the time according to my own rice cooker.
