Dry pot chicken wings

Wash the chicken wings you bought and soak them in water for thirty minutes. Then take it out and drain the water and set aside. (You can add a few peppercorns to the water for soaking the chicken wings and soak them together.)

Have all required ingredients ready.

Peel the potatoes and cut into large strips.

Put more potato strips in the pan and deep-fry them. After frying, take them out and let them cool down a little. Then heat the oil to about 80% heat. Add the potatoes and fry them again for about a minute. Take them out immediately

The skin of refried potatoes is crispy and will not become soft.

Then continue to fry the potatoes with the same oil, pour in the chicken wings, and fry until the chicken wings are slightly dry, the skin is golden brown, and it feels a little crispy, take it out immediately.

The fried chicken wings are golden brown, very tempting, and the skin is a little crispy.

Cut the ingredients, cut the green onion into small sections, cut the ginger into small dices, cut the millet pepper into pepper rings, slice or mince the garlic cloves, cut the celery into longer sections, and cut the garlic sprouts into longer sections (as shown in the picture)

Put oil in a pot over low heat, add Sichuan peppercorns and slowly stir-fry until fragrant.

After the aroma of the pepper comes out, add a large amount of dried chili rings and fry slowly over low heat until crispy.

After the dried chili rings are fried until crispy, turn up the heat, add the chopped onions, ginger, garlic and millet peppers, and stir-fry out the aroma of the onions, ginger, garlic and the spiciness of the millet peppers.

Then add some black bean paste and stir-fry for a while, then add bean paste and red soup hot pot base and stir-fry for three minutes until the red oil comes out.

Then add the fried potato strips and chicken wings and stir-fry over high heat for two to three minutes.

Then add celery and garlic sprouts and stir-fry for two to three minutes.

Turn off the heat and finish cooking the chicken wings in the dry pot. While the heat is still there, add an appropriate amount of salt and fresh vegetables and stir-fry vigorously for a few times to combine. (I have always been in the habit of adding salt and MSG after turning off the heat, because these two things cannot withstand high temperatures. The melting points of these two condiments are around 80 degrees, so the dish is just warm enough to dissolve after turning off the heat. If you are not used to this method, you can season the food while the heat is not turned off during the cooking process.)

Put some coriander or chopped green onion into the pot and serve! Finished picture, this was taken under light.

The finished product, this was taken in natural light.

Overview

Tags

Ingredients

Steps