1. Wash chicken wings and edamame and dry, cut red pepper into small pieces, ginger, garlic, and shred
2. Pour a spoonful of light soy sauce, a spoonful of dark soy sauce, an appropriate amount of cooking wine, a spoonful of sugar, a spoonful of old godmother, and an appropriate amount of salt into the bowl.
3. Saute garlic and ginger, add the tips of chicken wings, stir-fry until golden brown on both sides
4. After the chicken wings are fried on both sides until yellow, pour the edamame and stir fry
5. After the edamame is fried until softened, pour in the adjusted soup
6. After the soup is poured, pour in the cut chili segments and stir fry
7. Add water to the pot just enough to reach the tip of the wing, and cover the pot! stew!
8. When the soup is almost dry, add chicken essence and stir-fry for a few times and it will be out of the pot.
Tips:When frying the tip of the chicken wings, use medium heat, and use medium heat for the final stew, so that it will not be dried!
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