Three Cups of Chicken Wings
1.
Boil chicken wings in medium water: wash, cool in a pot under cold water, boil over medium heat, and remove any foam
2.
After the water boils, remove it immediately to control the water
3.
Raise the wok, when the pan is hot, add 1 tablespoon of salad oil and 1 tablespoon of sesame oil, sauté the ginger slices on low heat, and stir-fry until the edges of the ginger slices are curled and browned
4.
Add garlic cloves, green onions and sharp pepper slices in turn, stir fry for a fragrance
5.
Add chicken wings, turn to high heat and stir-fry, stir-fry until chicken wings are browned on both sides
6.
Add rice wine and stir fry evenly
7.
Add soy sauce and stir fry evenly
8.
Add rock sugar and stir fry evenly
9.
After the chicken wings are colored, cover the pot, turn to medium heat, and simmer for about 3 or 4 minutes
10.
Open the lid, heat up the sauce until all the soup is dried, the color of the chicken wings is already very beautiful
11.
At the same time as the juice is collected, the other burner heats up the claypot to extreme heat, turn off the fire, and spread a few pieces of nine-story pagoda.
12.
Put all the ingredients in the wok into the clay pot, and pour 1 tablespoon of sesame oil along the edge of the clay pot, but the strange screams continue to be heard, and the aroma is overflowing
13.
Immediately put the remaining nine-story tower
14.
"Forcibly" close the lid of the clay pot, simmer for 20 seconds, then serve
