Local salt chicken wings practice

The practice of salt _ chicken wings is as follows:

1, wash chicken wings, dry the water with kitchen paper, and cut the back several times (convenient for eating).

2. Spread the salt _ chicken powder evenly on the surface of chicken wings and marinate for about an hour.

3. Pour oil into the rice cooker, and the oil should be evenly placed at the bottom of the pot step by step, about 3 mm deep.

4. Then put a few slices of ginger and cover the bottom of the pot.

5. Brush a layer of oil on the surface of the pickled chicken wings, and then put them on the ginger, face up.

6. Press the cook button, turn the chicken wings over when jumping to the heat preservation button, and then press the cook button. After jumping to the heat preservation button for the second time, don't open the lid in a hurry, and continue to stew for about 5 minutes before serving.