Dry pot chicken wings

Overview

The dry pot chicken wings are made with potatoes, celery, onions, lotus roots, green peppers and a few corianders. Regardless of these ingredients, the lotus roots are newly bought and the rest are original at home. I originally wanted to fry the chicken wings because I had lotus roots and leftovers at home. I suddenly thought of making a dry pot. I like the squeaking sound of the fried vegetables after the dry pot is heated, and the heat is still radiating until the end of the meal. To be honest, this one dish is enough, a pot of flavorful hodgepodge that is perfect for rice. 1.

Tags

• hot dishes
• home cooking
• celery
• chicken wings
• cooking wine
• garlic
• light soy sauce
• lotus root
• oil
• onions
• oyster sauce
• pepper noodles
• pixian doubanjiang
• potatoes
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the chicken wings and cut them into 2 pieces for ease of flavor

   

2. 2 Pour onions, ginger, Sichuan peppercorns, pepper noodles, cooking wine and a little salt into the chicken wings, grasp them evenly with your hands, and marinate for about 1 hour to enhance the flavor

   

3. 3 Wash potatoes, celery, onions, lotus roots and green peppers separately and remove the skins

   

4. 4 Use a knife, cut potatoes into strips, cut celery into sections, cut one onion into chunks, shred the other half, slice green pepper into slices and slice lotus root (because the lotus root is too big, split it in the middle and slice it

   

5. 5 Heat a wok, pour in a wide amount of oil, and fry the potatoes until they are medium ripe

   

6. 6 Oil the lotus roots and remove them

   

7. 7 Use this pot of oil to continue frying the marinated chicken wings until they can be easily pierced with chopsticks. You can also dip a little flour into them to prevent them from sticking, and take them out after frying

   

8. 8 Chop the Pixian Douban finely in advance, pour out the oil from the pot, brush the pot again, then reheat the oil and pour out the oil. Add onion, ginger, and garlic and stir-fry until fragrant. Add 2 tablespoons of finely chopped Pixian bean paste and stir-fry until red oil comes out. If you like it spicier, you can add a few more dried red chili peppers

   

9. 9 First add the onion pieces and fry until fragrant

   

10. 10 Add chicken wings and stir-fry until covered with red oil. Pour in 1 tbsp cooking wine, 1.5 tbsp light soy sauce, 1.5 tbsp oyster sauce, 1 tsp chicken powder, and stir-fry a few times

    

11. 11 Add the potatoes and stir-fry. When the potatoes are cooked, add the oiled lotus roots, celery segments and green pepper pieces

    

12. 12 Stir fry until cooked

    

13. 13 When the above is almost cooked, heat a dry pan on another stove and add a little oil. After the oil is hot, add shredded onions. At this time, pour the fried vegetables into the dry pan, turn off the heat and serve

    

14. 14 It’s on the table, it’s fragrant and delicious, ready for rice

    

15. 15 Finished product