Spicy Chicken Wings
1.
Wash chicken wings and cut into pieces
2.
Wash all the auxiliary materials and prepare them for use. Blanch the chicken wings with boiling water and rinse the blood foam with warm water.
3.
After the oil is heated, add the onion, ginger, garlic, chicken wings, pepper, star anise, cinnamon, and dried chili and stir fry for a taste (about one minute)
4.
Add cooking wine, dark soy sauce, light soy sauce, and sugar in sequence, and continue to stir fry (to prevent sticking, add 1 tablespoon of water) for 2 minutes.
5.
Add water until the chicken wings are covered, cover the pot, turn to a low heat and simmer for 15 minutes after a high heat boil, add the screw green pepper and 1 teaspoon of salt, cover the pot again, turn to high heat to collect the juice after 15 minutes.
6.
After harvesting the juice (according to personal taste, some people like to dry, some people like juicy and soaked rice), serve it on a plate, and then you can taste the food.
Tips:
The chicken wings are dampened in advance and then washed with warm water to remove the blood foam, in order to taste better when eating, especially when the soup is poured on the rice. There was a time when I was lazy and didn't blanch it. After the juice was collected, the soup was full of blood foam, and the taste was very bad.
