CheeseRice-stuffed Chicken Wings with Flying Fish Roe SauceFlying fish roeIngredients for the sauce:Chicken drumettes8 pieces, shrimp paste 100g, cheddar cheese 50g, mozzarella cheese 50g, chopped scallions 2 tablespoons, salt,white pepper powder, cornstarchmeat from chicken

Mariage sauce: Shaoxing wine 1 tablespoon,honey1 tablespoon,soy sauce1/2 tablespoon, whitepepper powderFlying fish roe sauce ingredients:

Mayonnaise

3 tablespoons, flying fish roe 1 tablespoon, rice vinegar1 tablespoon, pickled ginger (chopped) 1 tablespoonto make it deliciousSteps for making cheese-stuffed chicken wings with flying fish roe sauce:Cut the cheddar and mozzarella cheeses into strips of the same length as the chicken drumettes.Mix the shrimp paste, chopped scallions, salt, and white pepper powder together.

Prepare the flying fish roe sauce: In a bowl, mix mayonnaise, rice vinegar, pickled ginger, and flying fish roe. Refrigerate for 30 minutes.

Wash and debone the chicken drumettes, then stuff with the shrimp paste mixture, placing cheddar and mozzarella cheese in the middle.Chicken drumetteUse toothpicks to secure the chicken wings and place them in a bowl. Marinate with Shaoxing wine, honey, soy sauce, and white pepper powder for 20 minutes. Dust with cornstarch.

Heat oil in a wok, then fry the marinated and dusted chicken drumettes until golden brown. Remove from heat and drain on paper towels to remove excess oil. Remove toothpicks and serve with flying fish roe sauce.

Mix flying fish roe sauce: Take a bowl and mix mayonnaise, rice vinegar, pickled ginger, and flying fish roe. Refrigerate for 30 minutes.

Clean chicken wings and remove the bones; stuff the prepared shrimp paste into the chicken wings, placing cheddar and mozzarella cheese in the middle.

Use toothpicks to secure the chicken wings and place them in a bowl. Marinate with Shaoxing wine, honey, soy sauce, and white pepper for 20 minutes. Coat the marinated chicken wings with flour.

Heat oil in a wok or pan, fry the floured chicken wings until golden brown.Fry until golden yellow, remove from heat and drain excess oil on kitchen paper. Remove toothpicks and serve with flying fish roe sauce.