The practice of spicy wing shrimp griddle
1.
Wash chicken wings, cut them in half, add a spoonful of salt and a little cooking wine, and marinate for at least an hour.
2.
Wash the shrimp and remove the shrimp line. This shrimp was prepared for my baby's cooking before, and the head was removed, so you don't have to go when you cook it.
3.
Slice potatoes, rinse with cold water, and drain. Pour more oil into the pot, heat it to 60%, pour in potato chips, fry until golden brown, and remove the oil for later use.
4.
Similarly, drain the shrimps and pour them into the oil pan. Remove the shrimps until their shells are golden and control the oil for later use.
5.
Pour the marinated chicken wings into the oil pan, fry slowly until the skin is crisp and golden, and remove the oil control for later use.
6.
Pour out the oil in the pot, leave a proper amount of base oil, pour in the minced ginger and garlic, and saute until fragrant.
7.
Pour cinnamon, fragrant leaves, dried peppers, star anise and pepper and stir-fry for a while.
8.
Then pour in the lotus root slices (cut in cold water in advance) and stir-fry for a while, add a tablespoon of Pixian watercress, then pour in a small bowl of clear water and stir-fry evenly, then pour in the pre-soaked yuba and potato chips and stir-fry for two minutes until they are evenly colored.
9.
Then pour in the fried chicken wings, add soy sauce, shrimp and onion, add 2 tablespoons of sugar, 1 spoon of salt and stir-fry for a few minutes until the water in the pot is dry, then pour in the chopped celery and stir-fry for 1 minute.
10.
Finally, add some honey, sesame and peanuts bought in the supermarket, stir fry evenly, and you can get out of the pot.