The recipe for boneless chicken wings wrapped in vegetables

Health benefits

Carrots: promote blood circulation and remove blood stasis

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

8 chicken wings

Half a carrot root

Two ham sausages

Moderate amount of crab flavored mushrooms

One tablespoon of cooking wine

1 tablespoon light soy sauce

Old smoke a tablespoon

Appropriate amount of oyster sauce

Moderate amount of pepper powder

Moderate amount of starch

Moderate amount of white sugar

Two small pieces of broccoli

The recipe for boneless chicken wings wrapped in vegetables

1. Cut off two crispy bones from the wings, shave off the bones, wash thoroughly, drain off excess water, and set aside for later use.

2. Add cooking wine, light soy sauce, and dark soy sauce, and marinate for about 15 minutes.

3. Wash the carrots and crab mushrooms, and cut the carrots and sausages into strips slightly longer than the wings.

4. Insert carrots, crab mushrooms, and ham sausages into the marinated boneless wings.

5. Turn the electric pancake pan to the barbecue button, turn on low heat without adding oil, evenly place the chicken wings, fry until both sides are golden brown, then put them into a wok, turn on high heat, add an appropriate amount of oyster sauce, white sugar, starch, and water to the seasoning of marinated chicken wings, stir well, and pour over the chicken wings. Wait for the soup to thicken, turn off the heat, and remove from the pan.

6. Take two small pieces of broccoli, wash them clean, blanch them in boiling water, and use them for serving. Remove the chicken wings and set them aside.

Tips

When removing the bones, cut off the crispy bones at both ends to facilitate the removal of chicken bones. Pay attention to protecting the chicken skin from being broken and affecting its use.

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