1. Soak and clean chicken wings.
2. Add appropriate amount of green onion, ginger, pepper, rice wine, red wine, sand ginger powder, salt-baked chicken powder to the chicken wings, mix well, and marinate for 1 hour.
3. Pour the salt and star anise into the pot, I used 2nd generation salt. Stir-fry continuously on low fire, and see that the salt continues to stir-fry from white to brown (about 130°), turn off the heat, and the salt-fry step is complete.
4. Put the marinated chicken wings in oil paper.
5. To pack 2 layers, pack strict.
6. Put the wrapped chicken wings in a salt pan and bury it with salt.
7. Cover, turn on medium heat, simmer on medium heat for 35-40 minutes, then turn off the heat and simmer for another 10 minutes.
8. This dish can also be operated in the oven. Put the wrapped chicken wings in a small baking dish and cover with fried salt. There is no small baking pan that can be wrapped tightly with tin foil.
9. Put it into the preheated oven, middle level, upper and lower heat, 200 degrees, 40 minutes. Just bake and take out.
10. Take out the oil paper bag and open it.
11. Carefully remove the outer skin of the chicken wings, torn them intact, and don't break them. Tear the chicken wings into shreds, add rosemary leaves, ginger powder, and pepper, mix well
12. I carved the carrot into a flower shape, decorated the plate, and covered the shredded pork with the skin of the chicken wings.
Tips:The process of braising chicken wings with salt is to cook the chicken at the temperature of salt, so just keep the temperature of salt. Use the oven to adjust the temperature according to the performance of your own oven and the size of the chicken pieces.
