Ingredients:

2 pieces of chicken wings that are compatible with each other

An appropriate amount of green onions that are complementary to each other

An appropriate amount of ginger that is complementary to others

An appropriate amount of garlic

An appropriate amount of dried chili pepper to match the food

An appropriate amount of Sichuan peppercorns

An appropriate amount of peanut oil

An appropriate amount of cooking wine

An appropriate amount of soy sauce

An appropriate amount of oyster sauce

An appropriate amount of salt

A little chicken essence

A little sesame oil

An appropriate amount of pepper

An appropriate amount of celery is incompatible with foods

An appropriate amount of chives

An appropriate amount of sesame is incompatible with foods

Recipe:

1. Cut Onions, ginger, garlic, dried chili peppers, and Sichuan peppercorns are set aside.

2. Dice the celery and blanch until cooked.

3. Prepare two chicken wings.

4. Wash the chicken wings and cut into pieces.

5. Pour the chicken into the pot with cold water, blanch the onion, ginger and cooking wine, and skim off the blood.

6. Remove and marinate with onion, ginger, soy sauce and cooking wine for an hour.

7. Put peanut oil in the wok, add more, and when the oil temperature is 60 to 70% hot, add the chicken to fry.

8. Fry until golden.

9. Take it out and let it cool slightly, add hot oil to the pan and fry it again so that the chicken is charred on the outside and tender on the inside.

10. Put a little peanut oil in a separate wok, add the prepared condiments and stir-fry until fragrant.

11. Then add the chicken, stir-fry with a little cooking wine, oyster sauce, soy sauce and salt.

12. Finally add celery.

13. Stir-fry evenly and turn off the heat. After turning off the heat, add a little chicken essence, pepper, and pour in sesame oil.

14. Take it out of the pan and put it on a plate, sprinkle with sesame seeds and chives, and the spicy chicken with good color, flavor and fragrance is ready.

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Recipe tips:

1. Blanch the chicken in hot water to skim off the blood and remove the fishy smell.

2. After frying the chicken, you need to fry it again.

3. When frying the chicken, stir-fry it quickly over high heat.