Dry pot chicken wings

Overview

How to cook Dry pot chicken wings at home

Blanch chicken wings. Control the water well, add cooking wine, ginger, and a little salt and marinate for an hour
Cut bamboo shoots, potatoes, fungus, mushrooms, and finally lotus root slices.
Potatoes, shiitake mushrooms and chicken wings deep-fried
Heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, add spicy pot seasoning. If not, add onions, ginger, garlic, bean paste, peppercorns,
Add chicken wings, fungus and bamboo shoots, stir and add fried potatoes and mushrooms
Add chicken essence, light soy sauce, and appropriate amount of salt. Add coriander and garlic and take out. My daughter doesn’t like spicy food, so I use less spicy seasoning
Eat while hot. Chicken wings can also be coated in starch before frying, it all depends on personal preference