1. Wash all vegetables when ready
2. Wash the prawns and remove the prawn thread, sliced lotus root, sliced luncheon meat, and marinate the chicken wings with a spoonful of rice wine, two slices of ginger, a spoonful of pepper, and half a spoon of salt for a while
3. Prepare the pepper and rattan pepper (Zanthoxylum bungeanum is the kind that we eat daily, the color is red, the rattan pepper is also called spp., the color is green, the two kinds of pepper are different in color, and the taste is slightly different. The taste is more numb than pepper)
4. Pick up the chicken wings for marinating and use a little deep-fried.
5. Boil water in a pot, pour mushrooms, kelp, tea tree mushrooms, black fungus, blanch for 2 minutes, pick up
6. Put more oil in the pot, put the cold oil in a cold pan and put the pepper and vine pepper on low heat for 2-3 minutes to slowly burst the aroma, then add the dried red pepper for a while and then add the garlic. (Zanthoxylum and rattan pepper must be simmered slowly on a low fire to produce a fragrance. If the oil is heated in high heat, the pepper and rattan pepper will turn black easily, and the fragrance in the raw material will not come out)
7. Then add 2 tablespoons of Pixian bean paste and stir fry for a good flavor
8. Add the prawns and stir fry for a while, then add a spoonful of white wine
9. Add all the ingredients and stir fry for 2-3 minutes, add a spoonful of salt, and add a spoonful of sugar before serving to make it fresh. The sugar can combine the spiciness and make the spiciness softer.
10. You can start eating
