Let's go to a finished product drawing first.
First, wash the chicken tip and put it on a plate. Wash ginger and slice it. Add salt and cooking wine for curing 15 minutes. In this process, cut the dried peppers into small pieces for later use.
Pour oil into the pan and sprinkle some pepper (the amount of oil is similar to that of fried meat in peacetime)
Pour in chicken wings, turn to medium heat, and continue frying, frying, frying.
Stir-fry chicken wings until golden and sticky, and add soybean oil. I use fresh noodles (because the taste of fresh noodles is relatively light, adding a little more chicken tips will not turn black, so you can't put more soy sauce at home)
As soon as the soybean oil was put into the pot, the fragrance floated out and the color of the chicken tip became better. Then continue frying until the chicken tip is completely colored.
When soybean oil is colored and the surface of chicken tip is a little burnt, add a little sugar to taste, and it doesn't need too much.
Add dried chili segments (according to your own taste), and fry dried chili in oil first.
Mix the fried pepper segments and chicken tips evenly.
Sprinkle a little white sesame seeds (no need)
After mixing, take out the pan and put it on the plate, and the dish will be ready. The smell is fragrant, soft on the outside and firm on the inside.