9 to 12 chicken wings

Black pepper powder

Chinese prickly ash powder

chilli powder

2 bags of salting salt (must be so much)

Kitchen paper

method of work

1. Wash the wings and drain the water.

2. Sprinkle with pepper powder, black pepper powder and Chili powder and mix well. Chili powder according to personal taste. You can put more in the first two kinds to improve the taste. When it is made, it will not be as strong as the usual chicken wings, so you can put a little more. Of course, if you like pure natural flavor, you can also put less.

3. I made two special ones with Chili powder. Later, it turns out that adding blindly is just a little more fragrant. In the end, it didn't taste very spicy.

5. Wrap the chicken wings in kitchen paper. Wrap a chicken wing in a piece of paper.

6. Smooth the salt used to lay the bottom in the cauldron slightly (not too thin) and code the wrapped chicken wings on it.

7. If you can't code one layer, you can code two layers. Before coding the second layer, sprinkle a little salt from the small pot to facilitate the taste.

8. code the rest of the wings

9. Sprinkle all the remaining salt and bury it. Cover the pot and simmer for about 90 minutes.

10. Turn off the fire, pick out the chicken wings, peel off the paper and eat. The picture shows chicken wings with paper. Be careful when peeling it. Try not to spoil the shape of the chicken wings.