Heat the pot, put the oil in the color, put the fragrant leaves and the octagonal into the small fire and fry it and throw it away.
Put the garlic slices into the scent
Put the chicken wings in, and stir fry until the chicken wings are tightened and slightly golden.
Put some cooking wine and stir fry a few times, then put half a tablespoon and stir well.
Pour the tomato sauce (I used about 100ml tomato sauce, 330ml bottled tomato sauce one third bottle)
Add water and chicken wings
Cover the lid and cook for about 10 minutes on a low heat (cook for 20 minutes if you like to eat it)
Open the lid and add the chicken essence, and thicken the juice to the pan.
1. After washing the chicken wings, it is recommended to use scissors to cut off the extra skin on both sides. This part contains most of the subcutaneous fat of the chicken wings. 2. Tomato sauce should be adequate.