Name: Spicy Griddle Chicken Wings from Xuanmiao Realm
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Chicken wings; 1 piece Lotus root; 1 piece ginger; 50g Dried chili; 6 Single head garlic; 1 disc Dried pepper; 1 disc Tempeh; 1 piece Hot pot bottom material; 1 Green onions; 2 tablespoons Cooking Wine; 1 tablespoon salt; 1/2 Cauliflower; 2 pcs potato; 1 Cucumber; 1 branch Shallots; 2 pieces crystal sugar; 1 tablespoon Pixian Doubanjiang; 5 Millet pepper; 6 cloves onion; 1 tablespoon Soy sauce

Spicy Griddle Chicken Wings from Xuanmiao Realm

1. Prepare two potatoes and wash them. Wash and peel the potatoes, cut into potato strips and set aside.

2. In general, dry pot dishes must be used as a base. Choose purple onion and cut into shreds for later use. Saute fragrant onions and set aside.

3. Buy one green onion and use the white part. Cut green onions into sections.

4. Wash 6 single heads of garlic. Cooked single head garlic is more fragrant than chicken wings! You can put more.

5. Buy one old ginger, wash and peel it. Slice ginger and set aside.

6. Prepare a small green onion for later use.

7. A muddy lotus root is spare. The unwashed lotus root can maintain a crisp and refreshing taste.

8. Choose vegetables with little water output; cauliflower one. In short, don't be too rich, too public. Potatoes and cauliflower in the dry pot chicken wings are essential. In addition, you can also choose konjac, celery, bean sprouts, etc. In short, the water output of the vegetables is less. After washing the cauliflower; cut into small flowers for later use.

9. Prepare fresh cucumbers.

10. Prepare 1,000 grams of chicken wings. Many spicy dry pot chicken wings are made with chicken wing tips. I think there is too little meat on the tip of the chicken wings, so...

11. Place the cleaned chicken wings on a cutting board; make a few diagonal cuts, which is conducive to the taste.

12. Add chili, cooking wine, green onions, and ginger powder to the chicken wings and marinate for several hours. It is better to leave the salt for a longer time. Put the chili according to the taste, add more if you like spicy.

13. Wash the lotus root with a brush, peel it, and cut it into thin slices.

14. Next, oil the potatoes and cauliflower; in order to make it taste better; the amount of oil should be slightly larger. When the oil is only 30% hot; put the potato strips in the frying pan and fry; just lightly fry the potatoes.

15. Put the cauliflower in the oil and you can get it out of the pot; it's delicious and beautiful.

16. The potatoes and cauliflower have finished oiling; the oil temperature is already very high at this time. Slowly lower the chicken wings into the frying pan to pass the oil, and gently shake the frying pan to prevent the chicken wings from sticking to the bottom of the pan. The fried chicken wings will be browned on both sides. The chicken wings are deep-fried until they are eighty mature; they can be out of the pan if they are browned on the surface.

17. Next, fry the bottom of the pan. The taste of the dry pot and the ingredients are very important. Dried peppers and dried Chinese peppers will have a lot of dust during the drying process, especially during the rainy season; even the shelf life is also prone to mold. Dried peppers need to be cut with scissors to see the inside of the mold. Remove the dried chili seeds.

18. Wash the dried chilies with water; soak for 20 minutes.

19. After washing the dried peppercorns, soak them in water.

20. Use a mixture of three kinds of oil, chicken oil and vegetable oil to stir fry slowly over low heat, and fry the prickly ash and dried chili in a moist state, so that the fried prickly ash and chili will truly release the fragrance.

21. The soaked wet Chinese pepper will not stick to the pot when the oil temperature rises.

22. Quickly fry the peppercorns and add the soaked dried chilies. Continue to stir-fry the Chinese pepper and dried chili. Until it smells scent.

23. Put in the sliced ginger.

24. Put in the single-head garlic slices and turn off the heat first.

25. Add the chopped green onions. Turn on the fire and stir fry for a while.

26. Pour into Pixian bean paste.

27. Fry over medium heat. Pour in the washed tempeh.

28. If you want more spiciness, you can add some millet peppers. After sautéing ginger, single head garlic, chili and peppercorns until fragrant, add the hot pot base.

29. Continue to stir-fry the sauce over low heat.

30. After the flavour of the sauce comes out, add the chicken wings and stir fry.

31. Add cooking wine during frying.

32. Continue to simmer for a while on low heat; pour in the right amount and the flavor is extremely fresh; not too much! Mainly to enhance the umami taste. Just increase the umami, but the color is too dark and unsightly.

33. Put in a small cup of broth and bring to a boil; it is fine if there is no broth and water.

34. Poorly cooked lotus roots are put in and boiled; the boiled sauce penetrates every inch of the skin of the lotus root slices, like a marinated dish, the taste is completely saturated, and it tastes very crisp and refreshing!

35. Put the vegetables that are not well cooked first, and those that are easy to cook later. Put the rock sugar in and boil it slightly.

36. Drain the soup, add the shallots, fresh millet pepper and a small amount of salt. During the cooking process, the scent is tangy, and the chicken wings are soaked in the sauce that I can’t help but chew.

37. Put the fried potato chips and cauliflower on the bottom of the bowl; add the fried onions. The roasted lotus root is also placed on it to make the lotus root more rich in flavor. Pour the cooked chicken wings on top; in this way, the saltiness is absorbed by potatoes and cauliflower; it is more in line with people's taste requirements. The top is pungent and spicy; the vegetables at the bottom are very spicy. When you can’t eat it spicy enough. Use the following vegetables to neutralize the texture, maintain the original flavor of the dishes and add a little spicy flavor.

38. Before eating, we put the spicy dry pot chicken wings on the fire and heat it twice. It can be served as a banquet dish, Zrazra's voice enticing appetite, repeated heating will better integrate the chicken wings and seasonings.

Tips:
1. Chicken wings are marinated with pepper, cooking wine and marinated in advance

2. When the oil is hot in three layers, fry the potato strips and cauliflower separately.

3. The chicken wings can be cooked out of the pot when they are fried until they are eighty mature. .

4. Change the cold oil in another pot and start to stir-fry the dried chili and dried Chinese pepper; add the hot pot base, tempeh, and bean paste after sautéing. Then add sliced ginger and green onion and stir fry a few times.

5. Put the chicken wings after the scent of the sauce comes out, if it feels dry during frying; you can add some water or soup; add the scallion when it is gradually dried.

6. Put the potato chips, lotus root and cauliflower in a bowl; pour the cooked chicken wings on top.