Cooking Steps

1. 

   Step1:Carrot, potato and lotus root are peeled and cut into pieces.

2. 

   Step2:Wash the wings. Put half of the ginger slices into the pot. Add the water that has not been used for chicken wings. Cook over medium heat until there is a lot of froth on the surface.

3. 

   Step3:In the other pot, add oil to preheat. Add carrots, potatoes and diced lotus root and stir fry them (too lazy to make onions today).

4. 

   Step4:Then add 200ml of water. Cook over medium low heat for 8 to 10 minutes. I didn't add that much at first Later, I've been working there to see that it's a little sticky and added...)

5. 

   Step5:Take out the cooked wings and drain the water. Pour in a small amount of oil. Add garlic and the remaining ginger and stir fry.

6. 

   Step6:Add chicken wings. Stir fry until both sides are colored. Then add soy sauce. Continue to stir fry.

7. 

   Step7:Pour in rice wine. It's about half the amount of chicken wings. If you don't like it, you can put it less. Then wait for the juice to collect slowly.

8. 

   Step8:Cough, then turn off the heat here. Add curry. After dissolving, cook over low heat until it has viscosity.

9. 

   Step9:Sprinkle a little rosemary on the juice. Just turn it over.

10. 

    Step10:It's on a plate. Come on. (○’ω’○