1. Ingredients
2. Wash the chicken wings with running water to remove the fishy
3. Put in the oil in a pot and heat up, add Pixian bean curd spicy sauce (20g) star anise pepper (5g), cinnamon, white cardamom, green onion, sliced ginger, sauté on low heat for fragrant taste
4. Pour in the water to boil, pour the cooking wine and put the salt
5. Add the chicken wings and marinate for about ten minutes
6. Wash the lotus vegetables in boiling water (add salt) and blanch them
7. Prepare seasoning (for sautéing pot), lotus vegetable to control moisture
8. Remove the marinated chicken wings out of the marinade
9. Deep-fry the chicken wings in a 60% hot oil pan until the outside is burnt and the inside is tender, and the oil is controlled.
10. Fry the lotus vegetable slices until dry and fragrant, remove the oil control
11. Keep the oil in the bottom of the pot and heat the dried chili, ginger, dried Chinese pepper (5g), and stir-fry the chicken powder on low heat
12. Put white pepper thirteen incense
13. Spicy Sauce (8g)
14. Stir-fry dry fragrant chicken wings
15. Put lotus vegetables in red oil and stir fry evenly
16. Out of the pot and plate
Tips:The marinade must be controlled before the chicken wings are fried in the pan to prevent the oil from splashing out when the chicken wings are fried
