Recipe for Dry Pot Chicken Wings

Wash the chicken wings, add scallions, ginger, a little salt, Shaoxing wine, pepper, and light soy sauce, mix well and marinate for 10 minutes.

Prepare the side dishes: cut potatoes into strips, onions into shreds, green and red bell peppers into shreds, scallions into sections, minced ginger, and minced garlic.

Marinated chicken wings should be coated with potato starch and mixed evenly, but not too thickly.

Heat the oil to a high temperature, add the chicken wings and fry until golden brown, then remove them. Next, heat the oil again and fry the potato strips until cooked through, then remove them.

Leave some oil in the wok, add minced ginger, garlic, and scallion segments, then add shredded onions and stir-fry. Add two spoonfuls of dry pot sauce and stir-fry until the oil turns red. Add chicken wings and green and red peppers and stir-fry evenly. Take a preheated casserole dish, line the bottom with shredded onions, and place the stir-fried chicken wings inside. It's ready to serve.