1. Cut potatoes and carrots into strips for later use.
2. Deboning chicken wings (this step takes more time)
3. Marinated chicken wings; add salt, chicken juice, cooking wine, soy sauce
4. Marinate the chicken wings for 15-20 minutes
5. Stuff the sliced potato and carrot sticks into the boneless chicken wings
6. To adjust the soup: one tablespoon consumes oil, mix 3 grams of sugar and a little water.
7. Brush oil on an electric baking pan to preheat.
8. Fry the chicken wings on an electric baking pan.
9. Fry until browned on both sides.
10. Pour the tuned soup on the chicken wings for the final finishing touch!
11. The fragrant seasonal vegetable stuffed chicken wings are ready
