How to make dry pot chicken wings, these people should avoid eating

Many people are drooling when it comes to cola chicken wings. In fact, dry pot chicken wings are just as delicious as cola chicken wings. The method is also quite simple and you can eat it in more than half an hour. Only patients with heat-toxic carbuncle, hypertension, high blood lipids, cholecystitis and cholelithiasis should avoid eating it.

1. Ingredients for Dry Pot Spicy Chicken Wings:

Fresh chicken wings (the middle and the root of the wing), small red dried chili peppers cut into segments (a large amount), Sichuan peppercorns (a large amount), scallion segments, ginger slices, garlic slices, soy sauce, salt, cooking wine, and flour.

2. Detailed steps for making dry pot spicy chicken wings

1. Wash the chicken wings and make a few cuts on the surface with a knife, then add cooking wine, salt, soy sauce, scallion segments and ginger slices and marinate for 30 minutes. Take out the scallion segments and ginger slices, then sprinkle a thin layer of dry flour on them and mix well. Note that only a little bit of flour is needed.

2. Heat the wok and add enough oil to basically cover the chicken wings. When the oil is very hot (you can see it smoking), put the chicken wings in and fry until the surface of the chicken wings is slightly golden and has shrunk, remove the chicken wings and set aside for later use.

3. Leave a little oil in the wok and heat it to 50% hot. Add dried chili segments, Sichuan peppercorns, onion segments, and garlic slices. When the aroma comes out, immediately add the chicken wings, stir-fry quickly and serve.

3. Nutritional value of chicken wings

Chicken wings contain a large amount of collagen and elastin, which can strengthen blood vessels and skin, and are quite effective for blood vessels, skin and internal organs. The wings contain a lot of vitamin A, far more than green peppers. It is necessary for vision, growth, development of epithelial tissue and bones, sperm production and fetal growth and development.

IV. Applicable groups

It is edible for general population.

1. It is especially suitable for the elderly and children, people with colds and fevers, excessive internal heat, and heavy phlegm and dampness;

2. Patients with heat toxic carbuncle, hypertension, high blood lipids, cholecystitis, and cholelithiasis should avoid eating it.