Main ingredients

6 chicken wings (can be added or subtracted according to your own preference) 500g shrimp (can be customized according to your own preference)

2 potatoes, 2 celery sticks

1 green pepper 1 color pepper

1 lotus root and half onion

Half pickled radish 5 garlic

Half ginger 1 handful of dried chili

1 small handful of Sichuan peppercorns and a small amount of sesame seeds

3 tablespoons of bean paste

How to make dry pot chicken wings and shrimps

1.?1 Wash all the ingredients and put them in a vegetable basket and set aside.

2. Make crosses or two horizontal cuts on both sides of the chicken wings. Put them in a container and add salt, cooking wine, ginger, and garlic to marinate for 15 minutes.

3 Remove the heads of the fresh shrimps, cut the backs with a knife, remove the intestines, wash them and put them in a container. Add salt, cooking wine, and ginger and marinate for 10 minutes.

4 Peel the potatoes, cut them into strips and put them in a container without washing them. Cut green peppers, colored peppers, and onions into small cubes, cut celery into small sections, and slice lotus root. Cut pickled radish into strips. Dice ginger and garlic and set aside.

5 Heat the pan, put a little oil in the pan, fry the chicken wings until brown on both sides and remove. Then add the fried shrimps to the pot and scoop them up. Add the potatoes and squeeze out the water. Add the lotus root slices to the pot and stir-fry. Add other side dishes to the pot and stir-fry. Add a small amount of salt and stir-fry until cooked. Turn off the heat and pick it up.

6 Add oil to the pot, add bean paste, Sichuan peppercorns, dried chili peppers, ginger, garlic chicken wings, shrimps, and pickled radish in order and stir-fry.

7 Add the fried side dishes, stir-fry, and finally add the potatoes and stir-fry a few times before adding the chicken essence.

8. Remove from the pot and serve on a plate. Sprinkle with a small amount of celery leaves and sesame seeds and it’s ready.