Materials:

Fresh chicken wings, dried red pepper slices, pepper, onion slices, ginger slices, garlic slices, egg white, salt, cooking wine, bread flour.

Exercise:

1. Wash the chicken wings and make several cuts on the surface with a knife. Marinate with cooking wine, salt, onion and ginger slices for 30 minutes. Take out onion and ginger slices, then mix in egg whites and sprinkle with bread flour.

2. Heat the wok and put more oil, which can basically drown the chicken wings. When the oil is very hot (smoke can be seen), fry the chicken wings. When the chicken wings are golden, take them out for later use.

3. Leave a little oil in the wok, heat it, add dried pepper, pepper, onion and garlic, and saute. Add chicken wings immediately, stir quickly and evenly, and take out the pot.

Reminder:

When frying chicken wings, turn on medium heat and fry them. When you see the surface discoloring, turn on a small fire, cover the lid, stew for about 2-3 minutes, then open the lid and fry over high fire, so that the skin immediately discolors and becomes brittle. Take it out and drain it as soon as it is painted. If it moves slowly, the chicken will lose water and become dry.