1. Pour water into the pot to boil, pour the duck wings and blanch them to remove the dirt and blood stains on the duck wings. Probably blanch until the duck wings are completely discolored, remove them and rinse them with tap water, drain them and set aside.
2. Heat up the pot, add salad oil (pour more, the oil temperature reaches about 200 degrees), add duck wings (do not put anything in this period), fry the duck wings until the skin is golden brown, and then add it at once (salt white Sugar cooking wine light soy sauce (you can put a little bit of old extract color) and add some chopped tomatoes) after the fragrant flavor, you can add water (the water level depends on how much duck wings you have, more duck wings, more water, more duck Wings have less water and less water to burn the water to absorb dry)
3. After frying the scent, you can add water (the water level depends on your duck wings, the water level is one to two calculations). After the water is almost absorbed, you can greet the taste first. Have the duck wings cooked to a suitable taste, put less Order spicy fresh and chicken essence to get out of the pot
4. Put less fresh green pepper, spicy fresh and chicken essence to get out of the pot
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