1. Materials ready
2. Wash chicken wings soak in bleeding water and drain for later use
3. Knead the chicken wings with ginger and salt baking powder and marinate for half an hour
4. This is marinated
5. Cut ginger into large slices and scallion into sections
6. Take out the inner pot of the rice cooker and wipe dry the water, pour a spoonful of oil and spread the bottom of the pot evenly
7. Spread ginger slices and green onions
8. Put chicken wings in
9. Just press the usual steaming button
10. Turn over the noodles once in about 15 minutes and then steam
11. Continue to salt the bake, skip to the heat preservation, and it will be out of the pot, it's so fragrant
Tips:1. The amount of salt-baked chicken noodles can be increased or decreased according to your own taste. 2. Just apply a thin layer of oil on the bottom of the pot, and the chicken wings themselves will be oily 3. You can also spread onions under the pot.
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