Griddle Chicken Wings
1.
Wash chicken wings and cut with oblique knife for easy taste
2.
Pour scallions, ginger, pepper noodles, pepper noodles, cooking wine, and a little salt into the chicken wings. Grab them repeatedly with your hands and marinate for about 1 hour to taste
3.
Wash potatoes, celery, onions, lotus root, and green peppers to remove the skin
4.
Then change the knife, cut the potato into strips, cut the celery into sections, cut the onion into pieces, shred the other half, slice the green pepper and slice the lotus root (because the lotus root is too big, cut it in the middle and slice it)
5.
Heat the wok and pour in wide oil, and fry the potatoes until they are eighty mature
6.
Remove the lotus root after oiling
7.
Use this pot of oil to continue frying the marinated chicken wings, and fry them until they can be easily inserted with chopsticks. When frying, you can also dip a little flour to prevent stickiness, and remove them after frying.
8.
Chop the Pixian watercress in advance.
Pour out the oil in the pot, brush the pot again, then reheat and pour the oil. Add green onion, ginger, garlic and fry until fragrant. If you like more spicy, you can add a few dried red peppers. Add 2 tablespoons of finely chopped Pixian watercress and stir-fry for the red oil
9.
First add the onion cubes and fry them to create a fragrant flavor
10.
Add the chicken wings and stir-fry and cover with red oil, pour in 1 tablespoon of cooking wine, 1.5 tablespoons of light soy sauce, 1.5 tablespoons of oyster sauce, 1 teaspoon of chicken powder, stir fry
11.
Add potatoes and stir fry, then add lotus root slices, celery segments and green pepper pieces
12.
Stir-fry until cooked, cut the coriander into the pot when it comes out of the pot
13.
When the above frying is about to cook, heat the wok on another stove to a little oil
14.
After the oil is hot, add the shredded onions, pour the fried vegetables into a hot dry pan while the heat is hot, turn off the heat and serve.
