This is a traditional tabletop food, a cup of soy sauce, a cup of black sesame oil, a cup of rice wine, the source of the dish name "three cups". A few years ago, I went to Taiwan in a small restaurant on the roadside and had the opportunity to taste this dish and chat with the boss to learn "three cups." "The best in Taiwan, of course, the fresh basil that must be added when the pot is cooked, is also the essence of this dish.
The chicken wings are smashed into two pieces with a knife. The cold water pot is boiled, and the blood is removed.
Prepare the ingredients as follows. Ginger tablets are a key ingredient in this dish, and must not be less, more than a dozen pieces. The millet pepper is good for taste. If you can't eat spicy, you can't put it. In addition, there is no millet pepper instead of dried chili. Fresh basil is very important. If you can't buy it, use a dry substitute, but you will definitely lose a lot.
Rice wine is best in Taiwan rice wine, and sesame oil is made from Taiwanese castor oil, not the kind of salad we use.
Mix soy sauce, soy sauce, castor oil, rice wine, rock sugar, and set aside.
From the oil pan, add the appropriate amount of sesame oil and salad oil, add ginger, and slowly fry the ginger slices with medium heat until the edges of the ginger are golden.
Add the garlic and millet peppers, stir fry with a spatula, and stir-fry the aroma.
Pour in the chicken wings that have been simmered in water before continuing to stir fry over medium heat until the chicken wings are slightly golden.
Pour in the prepared seasoning juice in step 4, stir fry a few times with a shovel, evenly wrap it on the chicken wings, cover the lid, and cook slowly. From time to time, use a spatula to turn it over and let the chicken wings evenly color.
After about 15 minutes, when the soup starts to thicken, put the fresh basil leaves and cover the lid. After 5 minutes, pour some castor oil to the pan.
The three cups of chicken wings are ready to go, so I can’t wait to have a quick taste!