The method for making dry pot spicy chicken wings

Dry Pot Sichuan Pepper Chicken Wings Chicken wingsIngredients Introduction

Main Ingredients:

Seven pieces of chicken wing tips (red)Green bell peppers(each half a piece)Celery(two stalks)Onion(a small half)Dark soy sauce (one tablespoon) Light soy sauce (one tablespoon) Oyster sauce (one tablespoon) Cooking wine (one tablespoon) Salt (to taste) Ginger (five slices) Auxiliary Ingredients:

Sichuan peppercorns

(about twenty grains) Star anise (one piece) Cinnamon (two pieces) Bay leaves (two pieces) Doubanjiang sauce (one tablespoon) Chicken powder (a little bit) Sugar(a little bit)Method of making Dry Pot Sichuan Pepper Chicken Wings: 1. Soak seven chicken wing tips in clear water and rinse several times.

2. Make slashes on both sides of the chicken wings to help flavor penetration.

3. Put the chicken wings in a bowl, add one tablespoon each of dark soy sauce, light soy sauce, oyster sauce, and cooking wine, and a little salt. Mix well with your hands and refrigerate for forty minutes.

4. Prepare half an onion, half a red bell pepper, two celery stalks, all washed.

5. Cut the red and green peppers and onion into blocks, and cut the celery into diagonal pieces.

6. Prepare six dried red peppers, twenty grains of Sichuan peppercorns, one star anise, two cinnamon sticks, two bay leaves, five ginger slices.7. Heat sufficient peanut oil in a pan over low heat, fry the chicken wings until both sides are golden brown, then remove and drain the excess oil (fry each side alternately for longer). 8. In another pan with some oil, add the ingredients from step 6 to fry out their fragrance.

9. Add one tablespoon of doubanjiang sauce and stir-fry until fragrant, then add the chicken wings and stir-fry for a few seconds.

10. Add the celery and stir-fry for a moment.11. Finally, add the red and green peppers and onion to stir-fry evenly. Season with salt, chicken powder, and sugar. Stir-fry until the vegetables are cooked through.

12. Finished dish image Tips: Make slashes on the chicken wings for better flavor penetration during marination.

Use low heat to fry the chicken wings; keep an eye on them so they don't burn.

Stir-fry a spoonful of doubanjiang until fragrant, add chicken wings and stir-fry for two minutes.

Add celery and stir-fry for a few seconds.

Finally, add the green and red bell peppers and onions, stir-fry evenly, then season with salt, chicken powder, and sugar. Stir-fry until the vegetables are just cooked.

Finished dish image.

13.

Tips:

Make cuts on the chicken wings for better flavor absorption during marination. Fry the chicken wings using low heat, watch to prevent burning.