Steamed chicken wings with chopped pepper
Overview
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Ingredients
Steps
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Clean the chicken wings, pour water into the pot, add ginger slices, a few peppercorns, and 2 aniseed ingredients, bring to a boil over high heat, cook for 3-5 minutes, remove and drain. If the chicken wings are large, chop them into pieces. If the chicken wings are small, just make a few cuts on the chicken wings to add flavor.
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Chop the garlic and ginger and add the chopped pepper.
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Sauté the minced pepper, garlic and ginger with a little vegetable oil in the bottom of the pot.
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Fry for a while until the aroma is released, then turn off the heat and add the chicken wings. Pour in Huadiao wine, light soy sauce and a little salt and stir evenly. Because the chopped pepper is already very salty, just add less salt. If you don’t have Huadiao wine, you can put rice wine, rice wine or cooking wine. Because I personally don’t like the taste of cooking wine, so I usually use Huadiao wine to remove the fishy smell when cooking.
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Put the chicken wings in a large bowl and steam over high heat for 15 minutes. The chicken wings have been cooked before, steam them for 15 minutes until they are completely cooked.
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Burn a little pepper oil. When burning Sichuan pepper oil, add the Sichuan peppercorns into the oil and use low heat to slowly release the aroma of Sichuan peppercorns.
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Sprinkle a little green onion on the steamed chicken wings and pour pepper oil over them while they are still hot.
