Chicken wings in a dry pot are especially tasty when cooked with various vegetables. The charm of maotai is that it will never be rejected by the person you like, and that smell will make your mouth water.

material

condiments

300g chicken wings

Bamboo shoots 150g

Lettuce150g

condiments

oil

25 grams

garlic

10g

Thick bean paste

2 tablespoons

energy

7 grams

Chopped green onions

5 grams

refined sugar

5 grams

yellow rice wine

20 grams

salt

3 grams

The method of drying chicken wings

1.

Prepare ingredients

2.

Prepare bean paste, ginger, chopped green onion and garlic.

3.

First, cut the chicken wings with a knife to make them tasty, then add rice wine, salt and Jing Jiang 1 hour.

4.

Cut lettuce and bamboo shoots into sections and wash them.

5.

Boil the water, pour it in, boil it again, and scoop it up.

6.

Pour oil in a hot pot.

7.

Pick up the chicken wings in hot oil and put them in the pot.

8.

Fry in medium heat until golden on both sides, and serve.

9.

Add bean paste and garlic to make it fragrant.

10.

Turn the fire and stir-fry the bamboo shoots and chicken wings together. If you stir-fry until all the ingredients are covered with sauce, add a little boiling water.

1 1.

The roast chicken wings are well cooked and the juice is almost dry. Add sugar to taste, then turn off the heat and take out the pot.

12.

Sprinkle with chopped green onion and serve.

1. The chicken wings are almost cooked when they are fried at nine o'clock, so don't add too much boiling water at a time during cooking, you can add them while cooking until they are completely cooked.

2. Different brands of bean paste have different salty taste, so adjust yourself.