Main ingredients
Chicken wings
10 pieces
Fresh shrimps
15 pieces
Potato flour
150g
Sweet potato
2 pieces
Accessories
Oil
Adequate amount
Salt
5ml
Green onion
1 root
Ginger
8 pieces
Garlic
8 pieces
Panthoxylum bungeanum
5 grams
Star anise
2 pieces
Spicy hot pot ingredients
80g
Laoganma
40ml
Soy sauce
20ml
Cooking wine
10ml
Light soy sauce
5ml
Steps
1. Wash the chicken wings, cut three times on the front and back with a knife, add cooking wine, marinate with light soy sauce for 15 minutes to add flavor and set aside.
2. Heat hot water in a pot, add potato flour and blanch until mature, remove and set aside.
3. Cut the sweet potatoes into long strips of 8cm long and about 1.5cm wide. Pour oil into the pot and heat until 70% hot. Add the sweet potato chips and fry until golden brown. Remove and set aside.
4. Leave a little oil in the pot, add the marinated chicken wings and slowly fry over low heat until both sides are browned, remove and set aside.
5. Pour more oil into the pot, add Sichuan peppercorns and slowly cook until the aroma is released, then add scallions, ginger slices, garlic and star anise until the aroma is released.
6. Add spicy hot pot ingredients, stir-fry the red oil and release the spicy aroma.
7. Add the washed shrimps and stir-fry quickly for 1-2 minutes until the shrimps change color.
8. Pour in the fried chicken wings and stir-fry for 2 minutes to absorb the spicy flavor. Add salt and soy sauce and stir-fry a few more times.
9. Pour in potato flour, fried sweet potato fries, and Laoganma, and continue to stir-fry for 2-3 minutes.
10. Potato flour, fried sweet potato chips absorb the spicy flavor, a little coriander and stir-fry evenly. After finishing the meal, add the chicken wings and shrimp to the bottom of the pot and add the vegetables to the broth.
Tips
1. Don’t blanch the potato flour too much, just 8-9 when it is mature, because it will need to be repotted later.
2. When frying the chicken wings, it is best if they are golden and slightly charred, and they will taste charred and crispy after being reheated.
3. You can pour more oil into the pot for the last time, because potato flour absorbs oil more. Stir-frying for a while will allow the potato flour and sweet potato fries to fully absorb the spicy flavor.
4. Pour in the Dahongpao hotpot ingredients and stir-fry for a while until the red oil comes out. Then you can add the soup stock and vegetables, meat and vegetables to match the nutrition.