1. Wash chicken wings.
2. Cut the front and back twice.
3. Oil the pan, fry on the pan, preferably a non-stick pan.
4. Fry until golden on both sides.
5. Prepare all seasonings.
6. Put oil in a pot and heat over medium heat until 70% hot.
7. Add pickled pepper, pickled ginger, garlic, pepper, and stir fry.
8. Add Pixian watercress, hot pot base, and spices.
9. Stir fry to release the red oil.
10. Add the chicken wings and stir fry evenly.
11. Stir fry the scallions and use green onions.
12. Add the right amount of salt.
13. Bring a large scoop of water to a boil.
14. Wash the mushrooms.
15. Cut in half, (the stalk can be removed).
16. Put it in the pot, cover the lid, turn to medium-low heat and cook until the moisture is dry, about 25 minutes.
17. Get the pot.
18. It's so fragrant.
Tips:1. You can use a non-stick pan when frying chicken wings.
2. If there is no hot pot bottom material, you can leave it alone.
