1. Soak the chicken wings in water for half a day, soak the blood out, clean it and scratch it a few times.

2. Cut some onions and ginger for later use.

3. Put the chicken wings in a clean pot, sprinkle with 1 pinch of salt, sprinkle with minced onion and ginger, and add a spoonful of Chinese liquor for curing 1 hour.

4. Take a pan without a drop of oil, and put the chicken wings face down at the bottom of the pan.

5. Put a small fire to keep warm. In the process of heating, the oil in the chicken skin keeps oozing out, and the pot makes a sizzling sound.

6. One side is cooked, turn it over and fry it. When the chicken wings are completely cooked, take them out.

7. Peel and slice potatoes.

8. Fry potatoes with the remaining oil in the pan over low heat.

9. When the potatoes are ripe, shovel them out.

10. Put the bean paste into the pot and stir-fry the red oil with low heat.

1 1. Add onion, ginger, minced garlic and dried pepper.

12. Put appropriate amount of pepper according to personal taste.

13. Add chicken wings and stir fry constantly.

Add some sugar.

15. Then add potato chips and stir well.

16. When potatoes and chicken wings are covered with sauce and fully seasoned, turn off the heat. You can sprinkle sesame seeds (chopped peanuts) and coriander (chopped onions) to add flavor.