1. Prepare ingredients.
2. Clean the chicken wings and cut three knives on both sides.
3. Add soy sauce, cooking wine, salt, white pepper, ginger, garlic slices, and green onions.
4. Grab well and marinate for an hour.
5. Wash lotus roots and potatoes, peel them and cut into thin slices, and put them in water to wash off the starch on the surface.
6. Slice luncheon meat, cut onion into small pieces, slice ginger, cut onion and parsley into sections.
7. Put a little oil in the pot, add chicken wings, cover the pot, simmer and fry on low heat, turning frequently.
8. Fry the chicken wings and serve.
9. Fried luncheon meat.
10. Fry the lotus root slices until eighty mature.
11. Potato chips are fried and ripe.
12. Put oil in the pot, add green onion, ginger, garlic and dried red pepper to fry until fragrant.
13. Add onions and fry them to create a fragrant flavor.
14. Add a tablespoon of Pixian bean paste.
15. Fried red oil.
16. Put chicken wings, lotus root, potatoes and luncheon meat in the pot.
17. Stir-fry evenly and add light soy sauce to taste.
18. After turning off the heat, add coriander and cooked white sesame seeds.
Tips:1. The chicken wings should be marinated in advance, and a few knives on the chicken wings are convenient for the taste.
2. Fried chicken wings should be fried on low heat and turned over frequently to avoid scorching on the surface and not cooked inside.
3. Cover the pot and stew and fry, which can lock the juice of the chicken wings, and the outside is charred and tender inside.
