Initially go to the smell: the chicken is washed and cut into four sections, sprinkle with a little salt, grab the sputum with your hands, make the chicken wings and salt fully contact, then quickly rinse the oozing blood and salt with boiling water, pick up the chicken wings, drain stand-by. The skin of the chicken wings that passed through the boiling water was slightly tightened and the color was yellowish.
Marinated: Add half a bottle of cooking wine to the chicken wings, add a spoonful of oil, a spoonful of soy sauce, a few drops of cooking oil, stir well with chopsticks, and let stand for 3 minutes.
Cooking: Marinate the chicken wings into a dish, sprinkle with a little bit of southern ginger (see personal taste), wait until the water in the pot begins to boil, place the plate in the pot, cover the lid, and steam for 7 minutes. Left and right, you can eat it from the pot. If you want to make the plate more beautiful, you can sprinkle a few celery beads in the pot, it is also very delicious!
Salt washing and cooking wine are all deodorizing, not less; boiling water is washed for the sake of more elasticity; cooking time can not be too long, otherwise the meat quality will change.