Twice cooked chicken wings

Overview

Yan said: Pingping said that I am going further and further on the road of being a literary and artistic youth, but I think I can only be considered a pseudo-artistic youth at best, haha. But I have definitely become more and more like a housewife recently. When I have free time every day, I will think about what to eat and cook today, and I will never get tired of it. It’s been a while since I heard my mom nagging me, and I miss it a little bit. --------------------------------------------------------------------- When I go to a Sichuan restaurant to eat, twice-cooked pork is probably one of the must-order dishes. The so-called twice-cooked pork means to cook it again. Twice-cooked pork, as a traditional Sichuan dish, plays a very important role in Sichuan cuisine. It is characterized by unique taste, bright red color, fat but not greasy. Haha, having said so much, what I made today is not the twice-cooked pork, but the twice-cooked chicken wings based on the recipe of twice-cooked pork. The final product is actually quite amazing. The color is red and bright, and the taste is salty and spicy. It is a perfect meal

Tags

• hot dishes
• winter recipes
• chicken wings
• cooking wine
• doubanjiang
• old soy sauce
• onions
• salad oil
• sugar
• tempeh
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut chicken wings in half from the middle

   

2. 2 Cut green and red pepper into small pieces

   

3. 3 Put an appropriate amount of water into the pot, add chicken wings, ginger slices, green onion segments, cooking wine, a little salt and cook for about ten minutes, take it out

   

4. 4 Put oil in the pot, when the oil is hot add ginger

   

5. 5 Continue to add black bean paste and bean paste and stir-fry until fragrant

   

6. 6 Add chicken wings and stir-fry evenly

   

7. 7 Cook in cooking wine, add light soy sauce and sugar and stir-fry until chicken wings are fragrant

   

8. 8 Add green and red peppers and stir-fry until cooked