1. Soak the chicken wings in cold water for 1 hour to soak out the blood. Prepare green onion leaves and cut into sections. Cut ginger slices into shredded ginger, and chop dried chili. Rinse all ingredients.
2. Drain the chicken wings, put them in a bowl, add shredded ginger, green onions, and chopped dried chilies.
3. Pour 2 spoons of cooking wine and 2 spoons of steamed fish soy sauce. Add 2 grams of salt and 5 grams of sugar.
4. Put on disposable gloves and grab all the ingredients and chicken wings evenly. Cover with plastic wrap and marinate for more than 2 hours. I marinated it in the morning and steamed it when I came home from get off work. It was delicious.
5. Place the marinated chicken wings on a plate, and pour the marinade on the surface.
6. Put half a pot of water in the steamer, add chicken wings, cover the pot, turn on high heat to steam, wait for the water in the pot to boil slightly and steam will come out, count for 25 minutes.
7. When the time is up, turn off the heat and open the lid. Remove the steamed yellow onion, pull on the green onion again, and continue steaming for 2 minutes. Turn off the heat and cook.
Tips:1. The chicken wings must be marinated and steamed.
2. The chicken wings do not need to be cut, because the marinating time is sufficient.
3. If the chicken wings are relatively large, you can steam them for 5-10 minutes longer to ensure they are cooked well.
