1. Scallion white and garlic sliced for later use
2. Wash the chicken wings and press into the ginger juice (don't need ginger paste)
3. Add the sliced green onion and garlic and pour 20 ml of osmanthus wine
4. Add a small piece of kaiseki curry
5. Then sprinkle in turmeric powder
6. Finally, sprinkle in a small spoonful of sugar to taste
7. Grab it and mix it evenly with your hands and massage it for a while until the curry cubes are completely melted and the soup is almost absorbed
8. Put it in a fresh-keeping bag and put it in the refrigerator to taste for half an hour
9. Pour in the prepared salt and pepper bay leaves in an oil-free and water-free cold pan
10. Turn on low heat and stir fry until the fragrant salt turns yellow. The pepper and bay leaves change color.
11. The marinated chicken wings are placed on oil paper
12. Wrap the whole with oil paper (wrap only one layer if you want to eat with burnt edges, just wrap an extra layer if you don't want to eat burnt edges)
13. Bury the wrapped chicken wings in salt and cover them with salt
14. Cover the pot and bake with salt for 20 minutes (remember to turn over in the middle), then turn off the heat and bake for another 20 minutes.
Tips:Be sure to wear gloves when grabbing chicken wings, otherwise it will be difficult to wash off the color on your hands
