Chicken wings are usually roasted directly. Today, it’s a super delicious way to eat. It’s worth trying.


11 chicken wings
1 potato
Section 1 lotus root
1 lunch meat
1 onion
1 coriander
1 shallot
1 garlic sprout
1 ginger
1 garlic
10 dried peppers
1 tablespoon Pixian bean paste
1 tablespoon soy sauce
1 tablespoon cooking wine
1 tsp salt
1 tsp white pepper
A little cooked white sesame


Step 1
Prepare the ingredients.

Step 2
Clean the chicken wings and cut three knives on both sides.

Step 3
Add soy sauce, cooking wine, salt, white pepper, shredded ginger, sliced garlic and scallion.

Step 4
Grasp well and marinate for an hour.

Step 5
Wash the lotus root and potato, peel and slice them, and wash the starch off the surface in water.

Step 6
Lunch meat sliced, onion cut into small pieces, ginger sliced, onion and coriander cut into sections.

Step 7
Put a little oil in the pot, add chicken wings, cover the pot, simmer and fry over low heat, and turn the noodles frequently.

Step 8
Fry the chicken wings until they are cooked. Remove and set aside.

Step 9
Fried lunch meat.

Step 10
Fry lotus root slices until ripe.

Step 11
Fry potato chips for eight minutes.

Step 12
Put oil in the pot, heat it slightly, and then add onion, ginger, garlic and dry red pepper to fry until fragrant.

Step 13
Add onions and stir fry until fragrant.

Step 14
Then add a tablespoon of Pixian bean paste.

Step 15
Stir fry red oil.

Step 16
Put chicken wings, lotus roots, potatoes and lunch meat into the pot.

Step 17
Stir fry evenly and add soy sauce to taste.

Step 18
After turning off the fire, add coriander and cooked white sesame.