1. Thaw the chicken wings and wash them.
2. Cut off the bones on both sides of the chicken wings with scissors, and slowly separate the flesh and tendons along the bones. Be careful in this step.
3. Take out the bones one by one.
4. All the bones have been taken out.
5. Shred potatoes and carrots.
6. Stuff a few shredded carrots and potato shreds into the boneless chicken wings.
7. The rest is done the same way.
8. Add two spoons of light soy sauce, salt, and marinate for 20 minutes.
9. One spoonful of light soy sauce, one spoonful of oyster sauce, appropriate amount of sugar, add water and set aside.
10. Pour a little oil in the pot, add the chicken wings and fry them over a medium-low heat. You don’t need a lot of oil, and the chicken wings themselves will produce oil.
11. Turn over after about three minutes. The chicken will shrink when heated, and the vegetables will be tighter.
12. After frying on both sides, pour the adjusted sauce into the pot, boil over high heat, and simmer on medium to low heat.
13. Add a spoonful of soy sauce to make the color look better. After three minutes, turn off the heat and serve.
