1. Prepare the ingredients as shown in the picture above. These small ingredients can be prepared when the chicken wings are marinated.
2.
1. Formally enter the cooking stage, the chicken wings are melted and cut into two sections with scissors. Don't try to use a knife to chop, after all, most do not refer to where to chop, but to where to chop.
2. Chop the green onion and ginger, add salt to pickle, add two spoons of rice wine, grab a grab, add water to make green onion and ginger water.
3. Pour the scallion and ginger water into the chicken wings, add white pepper and cornstarch and marinate for 20 minutes, then grab it.
(The function of cornstarch is to batter the chicken wings when they are fried/fried for a while)
Tips: After cutting the chicken wings, soak them for a while and let the blood out.
3. That is, it marinates for 20 minutes.
4. Heat the pan and pour the oil. When the oil is warm at two points, add the chicken wings and turn it over for a while. Medium and small fire until golden on both sides.
5. Golden on both sides.
6.
The stir-frying process was too flustered and I didn't take the picture, so I will fill it up next time.
1 Heat the pan and pour the oil. You can use the remaining oil after frying the chicken wings, add garlic granules, and fry the yellow on a low fire. Add ginger and stir fry for a fragrant flavor. Add onions.
2 Add tempeh, stir fry until fragrant, add garlic chili sauce, stir fry, add chicken wings, stir fry quickly.
3 Add two spoons of Huadiao wine/rice wine to the side of the pot, add two spoons of light soy sauce, and half a bowl of water. Cover and simmer for 10 minutes.
4 Heat up the sauce, add green and red peppers, and stir-fry for half a minute. Add sesame oil. Out of the pot.
Tips:The chicken wings must be soaked in hemorrhage when they are chopped in half.
It must be simmered for a while. The taste of the soup for the first time is very good. The chicken wings are not particularly tasty, which is a pity.
