1. Prepare ingredients
2. Rinse chicken wings with running water to remove fishy
3. Put in the oil in a pot and heat up, add Pixian bean curd spicy sauce (20g) star anise pepper (5g), cinnamon, white cardamom, green onion, sliced ginger, sauté on low heat for fragrant taste
4. Pour in the water to boil, pour the cooking wine and put the salt
5. Add the chicken wings and marinate for about ten minutes
6. Remove the chicken wings and control the marinade
7. Peel the lotus root, wash and slice it, blanch it in a pot with boiling water (add salt)
8. Prepare seasoning (for sautéing pot) lotus root to control water content
9. Fried chicken wings in a 60% hot oil pan (medium-to-small fire)
10. Fry until the outer coke is tender and the inner is tender to remove the oil control
11. The lotus root slices that have been blanched and dried are fried in a hot oil pan until dry and fragrant. Remove the oil control
12. Keep the oil in the bottom of the pot and heat the dried chili, ginger, dried Chinese pepper (5g), and stir-fry the chicken powder on low heat
13. Put white pepper thirteen incense
14. Spicy Sauce (8g)
15. Stir-fry dry to fragrant
16. Add the chicken wings and stir-fry, keeping the heat on low
17. Put lotus vegetables in red oil and stir fry for flavor
18. Out of the pot and plate
Tips:Chicken wings must be marinated first and then fried to be delicious
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