| 摘要 |
A method for cooking a stuffed chicken wing includes dividing the trunk part of the chicken wing, separated from the hand by the elbow joint, into two halves, filling with a stuff the halves of the trunk part of the wing separated by the elbow joint. Artificial subcutaneous hollows are additionally formed of the outer side of the halves of the trunk part of the wing separated by the elbow joint by means of subcutaneous propulsion from the wider end to that narrower. Further each of the stuffed halves of the trunk part of the wing, separated by the elbow joint, is put onto a separate stick of natural wood and arranged along the upper part of the stick upwards by the wider end, after what the stuffed halves of the trunk part of the chicken wing, separated by the elbow joint, are subjected to thermal treatment on sticks of natural wood in the vertical position. |
