1. Wash the chicken wings and soak them in clean water for 30 minutes. Then take it out and drain the water for later use. (You can add a few peppers to the water for soaking chicken wings.)
2. Prepare all the ingredients you need.
3. Peel the potatoes and cut into large strips.
4. Put more in the pan to fry out the potato chips. After frying and remove, let it cool slightly, then heat the oil to about 80% hot, pour in the potatoes and deep-fry for about a minute and remove them immediately.
5. The skin of the re-fried potatoes is relatively crisp and will not become soft.
6. Then continue with the oil of the fried potatoes, pour the chicken wings, and fry them until the chicken wings are a little bit dry, the skin is golden, and it feels a bit crunchy.
7. The fried chicken wings are golden and yellow, very attractive, and the skin is a bit crispy.
8. Cut the ingredients, cut the green onion into small pieces, cut the ginger into small dices, cut the millet pepper into chili rings, slice garlic cloves or minced garlic, cut celery into longer pieces, and cut garlic sprouts into longer pieces (pictured)
9. Put oil in a pot on low heat, add the peppercorns and fry them slowly to create a fragrance.
10. After the scent of pepper comes out, put in a handful of dried chili rings and fry them slowly over low heat.
11. After the dried chili rings are fried and crispy, turn on high heat and add the chopped green onion, ginger, garlic and millet pepper to fry the aroma of onion, ginger, garlic and the spicy flavor of millet pepper.
12. Then add some tempeh and stir-fry for a while, then continue to add the bean paste and red soup hot pot base and stir fry for 3 minutes to get the red oil.
13. Then pour in the fried potato chips and chicken wings and stir fry for two to three minutes.
14. Then add the celery and garlic sprouts and stir fry for two to three minutes.
15. Turn off the heat and cook the chicken wings in a dry pot. While the heat is still there, add an appropriate amount of salt and fresh vegetables, stir vigorously for a few times and stir until the taste is even better. (I have always been concerned about the habit of putting salt and MSG after the fire, because these two things cannot withstand high temperatures, and the melting points of these two condiments are around 80 degrees, so the temperature of the vegetables will just be able to dissolve after turning off the fire. If you are not used to it This method can be seasoned when the fire is not turned off during the cooking process.)
16. Sprinkle some coriander or chopped green onion in the pot and serve! The finished picture, which was taken under the light.
17. The finished product, this was taken under natural light.
Tips:(I have always been concerned about the habit of putting salt and MSG after the fire, because these two things cannot withstand high temperatures, and the melting points of these two condiments are around 80 degrees, so the temperature of the vegetables will just be able to dissolve after turning off the fire. If you are not used to it This method can be seasoned when the fire is not turned off during the cooking process.)
