Spicy chicken wings in dry pot(si chuan tian fu zhi dou de mei wei xiang la gan guo ji chi )

Spicy chicken wings in dry pot

Introduction:

"Since I was admitted to university in 2007 and came to Chengdu, I have eaten many kinds of dry pots, such as medium winged, chicken, squid and crisp. I finally love the medium winged dry pot. Today, I'd like to introduce Sichuan spicy chicken wing dry pot."

Production steps:

Step 1: wash the chicken wings, flower knife, marinate with cooking wine for 20 minutes.

Step 2: prepare all the vegetables, asparagus, Agrocybe aegerita, Coprinus comatus, vermicelli, cucumber, bean skin, onion, sesame, celery.

Step 3: marinate the chicken wings and fry them in oil.

Step 4: Golden out of the pot.

Step 5: fried chicken wings, add oyster sauce, sugar, cooking wine marinate for 10 minutes.

Step 6: deep fry the mushroom, take out the fragrance and set aside.

Step 7: cut potatoes into long strips and deep fry until golden.

Step 8: onion, ginger and garlic slices are super fragrant. Stir fry the dried peppers together. Add a small part of the onion.

Step 9: pour in the fried mushrooms, add chili sauce and stir fry with bean paste.

Step 10: put in the bean sprouts.

Step 11: add other green vegetables, potatoes, stir fry 8 mature. Put it aside.

Step 12: put two tablespoons of soy sauce in the pot, add sweet chili sauce, bean paste, soy sauce, sugar, stir fry out the red oil.

Step 13: pour the 8-year-old dish into the spicy chili sauce, then add the pickled chicken wings and stir fry until it is completely cooked.

Step 14: put the cooked vermicelli on the bottom of the pot.

Step 15: saute Zanthoxylum bungeanum oil.

Step 16: put the fried vegetables on the vermicelli, pour the fragrant zanthoxylum oil on the super fried dry pan. Sprinkle with white sesame and celery leaves

Step 17: finished product drawing

Step 18: finished product drawing

Materials required:

Middle wing: 20

Coprinus comatus: two big ones

Tea tree mushroom: a handful

Vermicelli: a small bowl

Bamboo shoots: two short sections

Cucumber: one

Bean skin: three pieces

Potatoes: one

Onion: one

Tender bean sprouts: 50 cents

Mahua: 10

Tender celery: a small root

Yuzhu: Three

Dried peppers: two

Chili sauce: 2 teaspoons

Douban sauce: 2 teaspoons

Sugar: 2 teaspoons

Oyster sauce: 2 teaspoons

Garlic with three heads

Garlic sprouts: two

Ginger: two

Cooking wine: 2 tablespoons

Veteran: a spoonful

Chicken essence: a spoonful

Pepper noodles: 1 teaspoon

Pepper: a handful

Raw soy sauce: a spoonful

Note: Chengdu specialty, focus on spicy ~ ~ ~ I hope you will like it

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Si Chuan Tian Fu Zhi Dou De Mei Wei Xiang La Gan Guo Ji Chi