Main ingredients:Chicken wings10 medium piecesPotatoes2 pieces
Seasonings: 1 tablespoon of vegetable oil, 50 grams of scallion segments, ginger slices (5 pieces)Star anise2 pieces, 2 pieces of bay leafSzechuan pepper powder a little, light soy sauce 10 grams, rock sugar 20 grams, salt to tasteMethod:1. Wash the chicken wings and cut them in half lengthwise, then slice the potatoes into dice.2. Heat the pot and add vegetable oil, then add scallion segments, ginger slices and chicken wings.
3. Stir-fry over low heat until the rock sugar melts completely, and the chicken wings turn a deep golden brown color.
4. Add water to cover the chicken wings, along with light soy sauce, star anise, Szechuan pepper powder, bay leaf.
5. Bring to a boil, then reduce heat and simmer for 10 minutes until the potatoes are tender. Season with salt.6. Increase the heat to thicken the sauce, then turn off the fire when it reaches the desired thickness (leave some sauce for mixing rice).Eat very delicious.
Add broken ice sugar and switch to low heat, stir-fry until the ice sugar fully melts.
Add hot water to cover the chicken wings, then add aged soy sauce, star anise, Sichuan pepper powder, and bay leaf.Boil.Start.
Add potato pieces, simmer for 10 minutes until the potatoes are well cooked, then season with salt.
Turn on high heat to reduce the sauce to a thick consistency before turning off the stove (it should be slightly runny).Serve with rice.Tastes particularly delicious.