material

Ingredients: 8 chicken wings, onion 1 piece, 2 slices of bacon, tomato 1 piece, mushroom 100g, Pleurotus eryngii 1 piece, a few peas, fragrant leaves 1 piece, garlic 1 piece.

working methods

1) After washing the chicken wings, drain the water with a paper towel, insert the knife into the middle of the chicken wings with the tip of the knife, sprinkle some salt and pepper, and pat the wheat flour evenly.

2) Cut the onion into small pieces, cut the bacon into small strips, cut the mushrooms and Pleurotus eryngii separately, tear off the old tendons of the peas and blanch them with boiling water.

3) Add 1 tbsp olive oil and butter to the pot, fry the chicken wings over medium heat and put them in a slightly deeper pot.

4) Add 1 tbsp olive oil to the pot, stir-fry garlic slices, add onion and stir-fry until transparent, then add bacon, mushrooms and Pleurotus eryngii, stir-fry slightly and transfer to a deep pot.

5) Put fragrant leaves, appropriate amount of water, tomato sauce, red wine, chicken powder and peeled and chopped tomatoes into a deep pot, boil and simmer for 20 minutes (stirring constantly in the middle). Finally, season with salt and pepper, put in a bowl and add peas.