Clean the chicken wings, pull two knives on the back (this will make them taste better), add chopped green onion and Jiang Mo, and pour in cooking wine for more than half an hour to remove the fishy smell.

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Take a small bowl, put a piece of fermented bean curd and two spoonfuls of fermented bean curd, add a small amount of white sugar, soy sauce and soy sauce, grind the fermented bean curd into mud with a small spoon, and mix well with other ingredients to make a bowl juice for later use.

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Put a little oil in the pot and stir-fry the marinated chicken wings in the pot.

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Stir-fry the chicken wings until they are full and slightly golden brown. Add the prepared bowl juice and stir well.

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Add boiling water, wipe the chicken wings with clear water, simmer on low heat 10 minutes until the chicken wings are cooked, and then turn to high heat to collect juice.

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Finally, add green and red pepper pieces and stir fry.

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skill

Sufu, soy sauce and soy sauce are all salty. Don't add salt to this dish.