Potato wings

Wash the wing roots, put them into cold water, add some green onions and ginger slices and cook over high heat. It's best to skim away the scum.

Cut the red and green peppers into small sections (if you don’t like them, you can cut them into longer pieces and pick them out before eating), cut the garlic into cubes, slice the ginger, and cut the green onions into small sections (there are no green onions at home, so just omit them)

Peel the potatoes and cut into small pieces (this is just a part of the potato)

Put oil in the pot. When the oil is hot, add ginger slices, garlic cubes, green onion segments, and peppers in sequence. Stir fry briefly and then add potatoes. Add 4 tablespoons of cooking wine and 4 tablespoons of light soy sauce and stir-fry over high heat.

Stir-fry until the potatoes stick to the pan or change color, add the cooked wings (usually you start preparing other dishes after cooking the wings, and the wings must be almost cooked at this time), stir well and add 4-6 spoons of chicken soup. If you like spicy food, you can add some more chili powder, turn down the heat and simmer for 5-10 minutes until the potatoes are cooked (you can decide the taste, I prefer soft potatoes)

Add salt according to the situation (it's best to taste it, because light soy sauce and cooking wine are salty), pour in sesame oil, turn up the heat and stir-fry evenly before serving. You can also sprinkle some coriander or chopped chives.

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