1. The chicken wings are washed repeatedly and marinated for half an hour in light soy sauce and dark soy sauce. Put half a pot of water into the brine powder, pour the chicken tips and cook on high heat.
2. Wash dried chili.
3. Cut scallions and two vitex stalks into sections.
4. After the brine is boiled, turn to low heat and simmer slowly, then turn off the heat and let the pot cool.
5. Put one or two spoons of blended oil in the pan. Turn the heat to low, add the dried chili segments and fry them, then remove the chili segments and set aside.
6. Continue to low heat and add the 2 wattles of green onion and garlic and peppercorns to taste.
7. Turn to high heat, put in the chicken tip and turn it over every few moments, otherwise the skin will break. Fry the chicken tips until yellow on both sides.
8. Mix in white sesame seeds and a little cumin powder.
9. Put the dried chilies in the pot, and a small stir fry with beautiful color and fragrance is ready.
Tips:Those who don’t like lo-mei can directly use water instead, but the taste should be more serious.
