1. Thaw the chicken wings, blanch them in boiling water, squeeze the bleeding water with your hands, turn the knife into the bevel for easy taste, put it into the container, add light soy sauce and salt and marinate for 15 minutes
2. Slice garlic cloves, cut green onions into small pieces
3. Heat oil in the wok, a small amount of non-GMO oil from rapeseed, the chicken wings itself contains fatty oil, a small amount is enough, 50% of the heat, put in the chicken wings, fry on both sides until both sides are brown
4. Leave the oil in the wok, stir-fry the garlic cloves and chopped green onion on a low heat to create a fragrance
5. Add the fried chicken wings, stir-fry on medium heat for one minute, add two spoons of bean paste and continue to fry for three minutes
6. Add hot water, spread over the chicken wings, bring to a boil on high heat, turn to low heat and simmer for 15 minutes, turn to high heat to collect the juice
7. Finished
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