How to make chicken wings in a dry pot delicious, come in and take a look

Steps to prepare the chicken wings in a dry pan.

1. Wash the chicken wings and cut 2 knives with an oblique knife to make it easier to absorb the flavor.

2. Pour green onions, ginger, peppercorns, peppercorns, cooking wine, and a little salt into the chicken wings, grasp them repeatedly with your hands, and marinate for about 1 hour to absorb the flavor.

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

4. Change the knife, cut the potatoes into strips, cut the celery into sections, cut the onion into pieces, cut the other half into shreds, slice the green pepper and slice the lotus root (because the lotus root is too big, split the middle and slice it.)

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

6. The lotus root is also removed after oiling.

7. Continue to fry the marinated chicken wings with this pot of oil, fry them until they can be easily pierced with chopsticks, and when frying, you can also dip a little flour to prevent sticking, and remove them after frying.

8. Chop the Pixian douban in advance, pour out the oil in the pot, brush the pot again, and then reheat and pour the oil. Add green onions, ginger and garlic and stir-fry until fragrant, add 2 spoons of finely chopped Pixian bean paste and fry the red oil, and if you like more spicy, you can put a few more dried red peppers.

9. Add the onion cubes and stir-fry until fragrant.

10. Add the chicken wings and stir-fry, then hang them with red oil, pour in 1 tablespoon of cooking wine, light soy sauce, oyster sauce spoon, 1 teaspoon of chicken broth mix, and stir-fry a few times.

11. Add the potatoes and stir-fry, and when the potatoes are cooked, add the oiled lotus root, celery segments and green pepper cubes.

12. Stir-fry until cooked.

13. When the above frying is almost cooked, heat the dry pot on another stove, until a little oil, after the oil is hot, put in the shredded onion, then pour the fried vegetables into the dry pot, turn off the heat and serve.

14. It's on the table, it's fragrant and flavorful, and it's ready to eat.

1.Wash the chicken wings, cut a few knives on the surface, add cooking wine, salt, soy sauce, segments, ginger slices, and marinate for about 30 minutes. Then remove the slices of ginger and sprinkle a thin layer of flour on the chicken wings and grasp well, just a little bit.

2.Put more oil in the pot, cover the chicken wings, burn until smoking, then add the chicken wings and fry them, wait until the surface is a little golden, shrink and remove them.

3.Put a little oil in the pot, put the pepper segments, Sichuan peppercorns, green onion segments, garlic slices after 5 into the heat, put the chicken wings after bursting the fragrance, and quickly fry well, 4Remove from the pan and sprinkle with coriander, if you want to put some cooked sesame seeds in it, it will be even more delicious.

The dry-pot chicken wings are prepared as follows:

1. Prepare the potatoes and onions in the washed chicken wings.

2. Cut the green onion into small pieces, cut the ginger into small cubes, chili sauce, bean paste, potato into small pieces, and cut the onion into strips for later use.

3. Cut the red bell pepper into small cubes for later use, cut the garlic sprouts into small strips, and cut the green cabbage neck into small pieces for later use, and the garlic sprouts play a role in enhancing the flavor.

4. Cut the chicken wings obliquely with a knife a few times to make them taste good, cooking wine, dark soy sauce, green onions, ginger, salt, oil, a little pepper, pour all the seasonings into the plate, mix evenly with chopsticks to let the chicken wings taste good, and marinate for one hour.

5. Add a small amount of oil to the hot pan, fry the marinated chicken wings, fry slowly over low heat, turn over one side of the frying, continue to fry the other side, repeat several times and turn over until cooked.

6. Don't pour oil into the pot, just fry the chicken wings, heat the green onion and ginger foam, stir-fry to bring out the fragrance, pour in the bean paste, fry it to let the bean paste melt, pour the chili sauce, and continue to stir-fry.

7. Then put the potato pieces and onion strips, continue to stir-fry for a while, let the potatoes have seven or eight ripe, then pour in the green cabbage neck and garlic sprouts, and continue to fry.

8. Put salt, a little bit is enough, because the chicken wings are pickled, and the bean paste also has a salt taste, so don't put too much salt, and finally put the persimmon pepper, stir-fry it to get out of the pot.

1. Ingredients: 10 chicken wings, 1 potato, 20 grams of dried chili, 80 grams of celery, 1 head of garlic, 15 grams of ginger, 1 tablespoon of Pixian bean paste, 1 teaspoon of light soy sauce, 1 teaspoon of sugar, 1 teaspoon of starch, 1 teaspoon of sesame seeds, 1 teaspoon of chicken powder and early cherry chain, 1 teaspoon of rice wine, teaspoon of salt, 5 grams of minced garlic, 5 grams of minced ginger, and an appropriate amount of cooking oil.

2. Soak the chicken wings in water for 30 minutes to remove the blood.

3. In order to better taste the chicken wings, make a flower knife on the surface.

5. Cut into round slices with the same thickness as Lu Sun, and after cutting, wash off the starch in water, otherwise it will turn black.

6. Wash the celery and cut it into sections for later use.

7. Cut the dried chili peppers into sections for later use, remove the chili seeds (if you like chili peppers, put spicy chili peppers, and if you don't like chili peppers, put non-spicy chili peppers).

8. Cut the whole garlic clove and ginger into hob pieces for later use.

9. Put oil in the pot, wait for the oil temperature to be hot, put the chicken wings on low heat and slowly fry until one side is fried golden brown and then turn over and fry.

10. Fry the chicken wings until golden brown and ready to cook.

11. Put the remaining oil in the pot into the potato slices and fry them, and the pieces do not overlap. When you feel that the potatoes are fried and crispy, you can take them out of the pan first.

12. Start another pot, put an appropriate amount of cooking oil in the pot, add 1 tablespoon of Pixian bean paste and stir-fry until fragrant, and then add the chopped garlic and ginger cloves to stir-fry until fragrant.

13. Add the chopped dried chili peppers and stir-fry, then add the fried chicken wings and stir-fry well.

14. Put in the fried potato slices and stir-fry constantly, add the chopped celery and stir-fry.

15. Finally, add an appropriate amount of sesame seeds, chicken powder and salt to taste, and you can get out of the pot.

Preparation of spicy chicken wings in dry pot:

Ingredients: 8 chicken wings, 2 green peppers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of millet spicy, appropriate amount of sesame pepper, 2 star anise, 3 bay leaves, 2 tablespoons of bean paste, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of cooking wine, appropriate amount of sugar.

1. Chop the chicken wings into pieces and blanch them to cool.

2. Cut the green pepper into cubes.

3. Prepare sesame peppers, bay leaves, star anise and dried chilies.

4. Slice ginger and garlic, cut the dried chili pepper into oblique segments, and cut the millet chili into circles.

5. Add a little more oil to the pot, add the chicken wings and stir-fry over medium heat until the skin of the chicken wings is slightly yellow and a little dry and burnt.

6. After the skin of the chicken wings is slightly yellow and dry, add the bean paste and stir-fry evenly, and stir-fry over medium-low heat to taste.

7. Then add garlic slices, ginger slices, peppercorns, dried chili peppers, bay leaves, and star anise and stir-fry evenly, and stir-fry the flavor of the seasoning over medium-low heat.

8. Add light soy sauce, dark soy sauce, sugar, cooking wine, medium and low heat throughout the whole process, remember to turn it halfway to avoid sticking to the pot.

9. Add green pepper cubes and millet chili rings, and continue to stir-fry with chicken wings.

10. Taste and get out of the pot.