1. Soak chicken wings in clear water for an hour, and the blood in the meat will come out. Then cut it in half from the middle, so that it can be savored when pickled. Add a little salt, cooking wine, soy sauce and water starch and marinate for half an hour.

2. When marinating chicken wings, prepare other ingredients, cut pepper into small pieces, garlic cloves and ginger into small pieces, and the amount can be slightly larger.

3. Heat the chicken wings with oil in the pot. Because the chicken wings need to be fried, there is more oil. If you can't fry chicken wings, you need to fry them twice. When the oil is 50% hot, add the chicken wings. The degree of frying depends on your feeling. I think it will be golden in two years, and it will be almost cooked inside and outside when there is little oil. Take it out first and continue to heat the oil in the pot to a high temperature.

4. When the oil is heated to a high temperature, pour in the chicken wings and fry them again. The second frying is to make the surface of chicken wings brittle. The frying time should be short, about twenty or thirty seconds, and then take out the oil and dry it.

5. Leave the bottom oil in the pot, heat it slightly, and then add the pepper and stir fry. At this time, use a small fire, and then add ginger slices, garlic slices and peppers. When the pepper is fried until the surface is shiny and discolored, and the fragrance of the pepper floats out, add the chicken wings and stir fry. After about half a minute, add the right amount of salt and chicken essence, stir well and serve.