The mysterious realm of spicy hot pot chicken wings

Overview

Spicy griddle chicken wings is one of the unique preparation methods of Sichuan cuisine. Sichuan cuisine, which is very regional, enjoys the reputation of having one dish and one hundred flavors. With its rich flavor and unique style, it has won the favor of people at home and abroad. Many people expressed their admiration that the food is in China and the taste is in Sichuan. Sichuan people use their wisdom to skillfully use different combinations of natural ingredients to collide, creating fissionable wonders of taste. Not only does the meeting of ingredients make people sigh, but it is also a perfect match made in heaven; such fate leads to the simple and delicious spicy griddle chicken wings. Since the last century, Sichuan cuisine has been deeply rooted in people's hearts with the momentum of moistening things silently. It fiercely invades our taste with provocative spicy food, allowing our tongues to appreciate the beauty of spicy and delicious food; we are constantly striving for this special taste experience. Explain the full meaning of spicy; it is more about the feeling on the tip of the tongue. This should be the most common but also the most mysterious state of Sichuan cuisine. I also often make spicy griddle chicken wings, usually for three meals a day. There is no in-depth understanding. Every child in a Chinese family will be able to cook several specialty dishes at their fingertips as they have been exposed to it since childhood. It's not authentic, but it tastes pretty good. The tenderness of the spicy dry pot chicken wings and the intensity of the flavor vary from household to household. In order to strive to be close to the cooking method of Sichuan cuisine, I carefully consulted Du Niang for advice on ingredients. The ingredients are diverse and colorful. There are potatoes, cauliflower, carrots, lotus roots, bean sprouts, lettuce, cucumbers, garlic sprouts, onions, green onions, ginger, garlic, dried peppers, dried Sichuan peppercorns, tempeh, Pixian bean paste, cooking wine, hot pot base, coriander, etc. There seems to be no fixed pattern for the ingredients, you are very flexible and can put whatever you like! But numbing and spicy are indispensable. Rather than technique, the deep family affection and gratitude that goes into the dish are the most memorable. Dry pot is one of the unique cooking methods of Sichuan cuisine. Compared with hot pot, there is less soup but more flavor. What’s so special about the spicy dry pot chicken wings made today? I combined everyone's strengths and selected the ingredients I liked. Even though it was a PK dish, I also tried to cater to the taste of each other's parents and made spicy griddle chicken wings that were spicy and fragrant. Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.

Ingredients

Steps

Prepare two potatoes and wash them. Wash and peel potatoes, cut into potato strips and set aside.
Generally, a base is required for dry pot dishes. Chop purple-skinned onions into shreds and set aside. Sauté onions until fragrant and set aside.
Buy a green onion and use the white part. Cut green onions into sections.
Prepare 6 heads of garlic and wash them. The cooked garlic is more fragrant than chicken wings! You can put more.
Buy some old ginger, wash and peel it. Slice ginger and set aside.
Prepare one spring onion for later use.
Keep one mud lotus root aside. Unwashed lotus roots can maintain a crisp texture.
Choose vegetables that produce less water; one cauliflower. In short, don't be too rich or too showy. The potatoes and cauliflower added to the dry pot chicken wings are essential. In addition, you can also choose konjac, celery, bean sprouts, etc. In short, the requirement is that the water output of the vegetables should be small. Wash the cauliflower; cut into small florets and set aside.
Prepare fresh cucumbers.
Prepare 1000 grams of chicken wings. Many spicy griddle chicken wings are made with chicken wing tips. I think there is too little meat on the tips of chicken wings, so...
Place the washed chicken wings on a cutting board; score them diagonally a few times to enhance the flavor.
Marinate the chicken wings with chili pepper, cooking wine, green onions, and ginger powder for a few hours. It is better to leave the salt out for a longer time. Add chili according to taste. If you like spicy, add more.
Wash and peel the lotus root with a brush and cut into thin slices.
Next, pass the potatoes and cauliflower through oil; in order to make them taste better, the amount of oil should be slightly larger. When the oil temperature is only 30% hot; put the potato strips into the oil pan and fry; just lightly fry the potatoes.
Add the cauliflower and simmer it with oil before serving; it is delicious and beautiful.
The potatoes and cauliflower are cooked through the oil; the oil temperature is already very high at this time. Slowly lower the chicken wings into the oil pan and lightly shake the pan to prevent the chicken wings from sticking to the bottom of the pan. The fried chicken wings will be browned on both sides. Fry the chicken wings until they are medium done; take them out when the surface is slightly browned.
Next, fry the dry pot base. How the griddle tastes. The ingredients are very important. During the drying process of dried chili peppers and dried Sichuan peppercorns, there will be a lot of dust, especially during the rainy season; even during the shelf life, they are prone to mold. Dried chili peppers need to be cut with scissors to see the moldy interior. Remove the dried chili seeds.
Wash the dried chilies with clean water; soak for twenty minutes.
After washing the dried peppercorns, soak them in water.
Slowly stir-fry the Sichuan peppercorns and dried chili peppers in a moist state with a mixture of three kinds of cold oil: large oil, chicken oil and vegetable oil. Only in this way can the stir-fried Sichuan peppercorns and chili peppers truly release their fragrance.
The soaked wet peppercorns will not easily stick to the pan when fried as the oil temperature rises.
Quickly fry the Sichuan peppercorns and add the soaked dried chili peppers. Continue to stir-fry Sichuan peppercorns and dried chilies. Until you can smell the fragrance.
Add sliced ginger.
Add the garlic slices and turn off the heat first.
Add the chopped green onions as well. Turn on the heat and stir-fry for a while.
Pour in Pixian bean paste.
Sauté over medium heat. Pour in the washed tempeh.
If you want more spiciness, you can add some millet pepper. Saute the ginger, garlic, chili and Sichuan peppercorns until fragrant, then add the hot pot base ingredients.
Still continue to stir-fry the sauce over low heat.
After the aroma of the sauce comes out, add the chicken wings and stir-fry.
Add cooking wine during the frying process.
Continue to cook on low heat for a while; pour in an appropriate amount of delicious food; not too much! Mainly to enhance the flavor. Just increase the umami flavor, otherwise the color will be too dark and unsightly.
Add a small cup of stock and bring to a boil; you can also add water if there is no stock.
Put in the undercooked lotus roots and cook them; the sauce penetrates every inch of the skin of the lotus root slices, just like marinated vegetables, the flavor is completely soaked in, and it tastes very crispy!
Put vegetables that are not ready to cook first and vegetables that are easy to cook last. Add rock sugar and bring to a boil.
When the soup is reduced, add green onions, fresh millet peppers and a small amount of salt. The aroma was tangy during the cooking process, and the chicken wings were so full of sauce that I couldn't help but eat them.
Place the fried potato strips and cauliflower at the bottom of the bowl; add the fried onions. The roasted lotus root is also placed on top to make the flavor of the lotus root more intense. Pour the cooked chicken wings on top; in this way, the salty taste will be absorbed by the potatoes and cauliflower; it will be more in line with people's taste needs. The top is pungent and spicy; the vegetables at the bottom are very spicy. When it’s too spicy for you to eat. The vegetables below are used to neutralize the taste, maintaining the original flavor of the dish and adding a bit of spiciness.
Before eating, we put the spicy griddle chicken wings on the fire for secondary heating. It can be served as a banquet dish. The sound of zirazilla tempts the appetite. Repeated heating will better integrate the chicken wings and seasonings.

Overview

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Ingredients

Steps