⬇️⬇️English recipe follows ⬇️⬇️
茄汁脆雞翼：
材料：
雞中翼2磅
茄汁
冰糖幾粒
喼汁
處理：
1. 雞翼用清水解凍15分鐘。
2. 倒去水分。
3. 用粗鹽乸去雪味、腥味及加入鹹味。
4. 輕手揸乾淨血水，清水沖乾淨，擎乾水，用廚紙索乾。
烹調：
1. 中火燒熱1湯匙油。
2. 雞翼用2湯匙生粉撈勻。
3. 放雞翼落鑊。
4. 中火煎了3分鐘，後轉煎另一邊，再煎3分鐘。
5. 繼續煎至金黃色，夾上碟，倒去油。
6. 放半支茄汁落鑊，加入冰糖及100毫升水，轉慢火，煮溶冰糖。
7. 煮至冰糖溶解，熄火，攤凍2分，降至70度左右，放雞翼在鑊中撈勻，加入1湯匙喼汁撈勻，上碟。
Crispy chicken wings in ketchup:
Ingredients:
Mid~joint chicken wings 2 lb
Tomato ketchup
Rock sugar several cubes
Worcestershire sauce
Preparation:
1. Defrost chicken wings with tap water for 15 minutes.
2. Pour away water.
3. Season chicken wings with cooking salt to remove the unpleasant smells and tastes and add some salty taste to them.
4. Squeeze chicken wings lightly to remove the blood from them. Rinse thoroughly and hang dry. Dry with kitchen towel.
Steps:
1. Heat up 1 tbsp oil at medium flame.
2. Mix 2 tbsp tapioca starch well with chicken wings.
3. Put wings into wok.
4. Have already fried at medium flame for 3 minutes, flip over the wings, fry for another 3 minutes.
5. Fry until colour of wings turn into golden yellow. Put them on plate. Pour away oil.
6. Mix 1/2 bottle of tomato ketchup with rock sugar and 100ml water into wok. Melt rock sugar with low flame.
7. Turn off fire until rock sugar is totally melted. Leave it cool down to about 70 C. Mix chicken wings well into the sauce and 1 tbsp Worcestershire sauce. Serve.
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Chicken Wings In Tomato Sauce