Four chicken wings, about 400g g.

condiments

Cooking wine 2 teaspoons of salt 1/4 teaspoons.

Onion 1 white pepper 1 pinch

6 slices of ginger and 2 tablespoons of vegetable oil.

20g of dried peppers and peeled green bamboo shoots100g.

Sesame oil 1/4 tsp soy sauce 2 tsp.

Zanthoxylum bungeanum 10 sugar 2 teaspoons

2 tablespoons chicken soup and 2 shrimps with shells.

50 grams of celery

Steps of drying chicken wings

1. Wash chicken wings and cut them along the joints. Add cooking wine, salt, white pepper, scallion and Jiang Mo, mix well and marinate for 20 minutes. Mud the shrimp, wash it and pat it dry.

2. Wash the green bamboo shoots, cut them into thick strips 5 cm long, add a pinch of salt to marinate for 10 minutes, rinse them off and squeeze out the water. Wash celery and cut into 5 cm long strips.

3. Preheat the wok with medium heat. Pour in vegetable oil, add dried chilli and stir-fry for 1 min until the spicy taste comes out. Scoop out the peppers for later use.

4. When the oil is heated to 60%, add chicken wings and fry for 5 minutes. Add chicken soup and stew for 5 minutes. Continue frying for 5 minutes until the oil at the bottom of the pan becomes bright. Shovel the chicken wings to the side of the pot, add the shrimp and fry for 3 minutes. Melt the sugar in the oil in the pot and stir well for about 2 minutes. Add Zanthoxylum bungeanum and dried capsicum, and fry for 5 minutes. Add soy sauce, green bamboo shoots and celery and fry for 3 minutes. Stir-fry sesame oil, shovel out, and plate.