1. Wash the four chicken wings, and leave the roots of the chicken wings for later use.
2. One piece of soft tofu, set aside after letting out the water.
3. Wash the green onions and green red peppers and set aside.
4. Set aside garlic, ginger juice and hot pot base.
5. Chop the chicken wings into small pieces and set aside.
6. Put the chopped chicken wing roots into the seasoning bowl, add appropriate amount of salt, white wine, thirteen incense, oyster sauce, starch, and then add an egg white to marinate.
7. Break the tofu by hand and set aside.
8. Put the broken pieces of tofu into a small pot, add water to a boil, remove the peculiar smell, soak it in water for later use.
9. Wash the green peppercorns with water and set aside.
10. Cut the green onion into sections, and cut the smaller green onions into green and red peppers.
11. Put oil in the wok, add green peppercorns and fry until fragrant.
12. Then add the hot pot bottom ingredients to super fragrant, then add garlic and green onions and stir fry.
13. Add the marinated chicken pieces and stir fry.
14. Add ginger juice and a little soy sauce, stir fry until raw.
15. Add the right amount of water or stock, and then add the blanched tofu.
16. After putting the tofu in the pot, cover the pot and cook for 20 minutes.
17. Pour the cooked chicken and tofu into the food container.
18. Take another pot, add cooking oil, and add green peppercorns to fry the peppercorn oil.
19. Then add chopped green onion and fry it to get the scallion oil.
20. Add the green and red pepper shreds and stir fry until it becomes raw.
21. Pour the deep-fried compound oil in a well-filled vegetable bowl and serve it on the table.
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