1. Let the duck wings marinate first, and marinate it for 10-15 minutes.
2. The lotus root slices, cauliflower, and bean sprouts must be drained first, and then drained
3. Cut the potatoes into small strips or pieces and fry them until golden brown.
4. After the oil is heated to a high temperature, place the duck wings, flip the duck wings quickly, and fry them for 2-3 minutes, and make the skin of the duck wings crispy.
5. Dice the chicken thighs and fry them (also drained with water like the side dishes before deep-frying)
6. Stir-fry the side dishes, add some oil and bean paste to the pot, fry the lotus root slices, bean sprouts, and cauliflower together, add a little salt and monosodium glutamate from the pot and pour it into the stainless steel basin or pot to make a bottom
7. Boil ginger and garlic, Chinese pepper, dried sea pepper, bean paste, sesame paste, chili sauce, pepper, and five-spice powder to boil and stir fry together. Then add chicken and stir fry together.
8. After the chicken has been fried for about 5 minutes, add the duck wings, celery, onion, salt, monosodium glutamate, chicken essence, and cumin powder and stir-fry evenly. Then you can start the pot. Take out the duck wings and pour the rest beforehand. Place the duck wings on top of the side dishes, and then sprinkle a little bit of cumin powder, pepper noodles, and cooked sesame on the duck wings, and you’re done
