Dry pot, it is my love with Mr. Wei, frequent eating. In addition to being used for baking, the wings are basically made into a dry pot. All the formulas are followed by the feeling, but every time the taste is good. Just use this dry pot to open the debut of the kitchen.
Wash in the wings, two strokes on both sides.
Boiled water. Put the wings into the boiling water pot, add two tablespoons of cooking wine, a pepper, ginger. After the water is reopened, remove the wings and wash and drain.
Cut the potatoes into thin slices and wash off the starch to drain.
Prepare the required materials
Put the oil in the pan, and the potato chips are fried into two sides golden, slightly tough. Shovel out for spare. There is no need for a lot of oil, half fried and half fried.
Use fried wings of fried potatoes, or vice versa. Fry until golden on both sides. The whole process of small fire, has been stir fry, because the chicken skin is particularly special and easy to stick! ! Don't let the chicken skin lick the bottom of the pot for more than 5 seconds, otherwise it will be distressed and the heart will drop blood. The whole process is about 10 minutes. If you want to make the wings golden, the bones are slightly a little bit of a crisp taste. If you do, you will come back and praise me~
The base oil in the fried wing will not be added in an appropriate amount. It is a little more oil than cooking. First put the green onion section and ginger slices, stir fry, remove it, or fry until it is not burnt, remove the bowl in the fried wings, I am the latter, when the whole bowl is left When you dry the peppers and green onions, the green onions can still be eaten...
Add garlic, dried chili, pepper, and stir-fry.
Add the hot pot bottom material. I advise everyone to add a piece, can be a little bigger, today's amount is a little less, not enough, haha... no hot pot material, Pixian bean paste can also be used...
Stir the hot pot bottom, add the onion pieces, stir fry.
First add to the wings, stir fry, stir fry, let the taste into more into some.
Add potato chips, stir fry, stir fry...
Add some soy sauce and MSG. If you add more, don't put salt, oh~
When Dangdang, pure map, no p. Remember to bring a drink, do less food, because you can't stop eating, you don't have any thoughts about eating... (so I am so fat, there is no reason)
There is no suggestion that this is a dish with a heavy taste, so it is necessary to put it in the hot pot. Maybe because I am from Sichuan, the bean paste can't save me, I have to go to the hot pot! However, as long as the dried chili is not the kind of millet, this dish is really not spicy. It must be fried for a while! ! If you stick the pot, put more oil, then stir fry, don't let the chicken skin have a sticky time. If the oil is too much, it will be easy to fry. Two people, this plate is easy to eat, oh~ I am Miss II, not a pig...