material

Chilled chicken wings

Red pepper

Ginger block

Chive

garlic

Eight angles

Sannai

cinnamon

dill

Green pepper (ordinary pepper will do)

light purple

Amomum fruit

Cardamom

Mircia

salt

pepper corn

Monascus rice

Shaoxing yellow rice wine

working methods

1. Wash and tie the onion, peel the garlic, slice the ginger and cut the dried pepper.

2. Put the chicken wings in a cold water pot, skim off the floating foam with boiling water, remove them and wash them with warm water for later use.

3. Put the dried pepper segments, star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, green pepper, clove, Amomum villosum and cardamom into a marinade box and tie them tightly with gauze.

4. Add clear water to the pot, and soak the marinade bag and fragrant leaves made in step 3 in clear water for 20 minutes.

5. Put Redmi into the pot, cook it with strong fire until it changes color, then remove the residue, leaving the marinade bag and the cooked soup for later use.

6. Add ginger, salt and pepper to the soup, and then cook it for half an hour with low fire until it overflows with spicy fragrance, which becomes a spicy marinade.

7. Put the chicken wings, onion knots and Shaoxing yellow wine cooked in step 2 into the boiling spicy marinade, marinate for 20 minutes on medium fire, cover and turn off the fire.

8. Let the chicken neck continue to soak in the spicy marinade 1 hour, then take it out and let it cool. It is best to soak in marinade overnight.