1. Wash the chicken wings, flower knife and marinate in cooking wine for 20 minutes.
2. Prepare all the dishes, green shoots, tea tree mushrooms, chicken thigh mushrooms, vermicelli, cucumbers, bean skins, onions, twist flowers, celery.
3. Fry the marinated chicken wings in oil until golden brown.
4. Golden brown out of the pot.
5. Fry the chicken wings, add oyster sauce, sugar and cooking wine and marinate for 10 minutes.
6. Fry the mushrooms to make a fragrant flavor and set aside.
7. Cut the potatoes into long strips and fry them golden brown.
8. Onion ginger garlic slices are super fragrant. The dried chili peppers are also sautéed together, and a small portion of the onion is added.
9. Pour the fried mushrooms in together, add to the chili sauce, and stir-fry with the bean paste.
10. Add the sprouts.
11. Add other green vegetables, potatoes and sauté for 8 to maturity. Set aside for later.
12. Put two tablespoons in a pot, add sweet and spicy sauce, bean paste, soy sauce, white sugar, and sauté in red oil.
13. Pour the 8-ripe dish into the red oil chili sauce you just sautéed, then add the marinated chicken wings and stir-fry until they are fully cooked.
14. Pour the cooked noodles on the bottom of the pan.
15. Stir-fry the peppercorns and make the peppercorn oil.
16. Place the sautéed vegetables on top of the vermicelli and pour the sautéed peppercorn oil over the super-sautéed dry pan. Sprinkle with white sesame seeds and dress up with celery leaves
17. Finished product drawing
18. Finished product drawing