Steamed Chicken Wings with Chopped Peppers

1. Clean the chicken wings, pour water into the pot, add ginger slices, a few Sichuan peppercorns, and two large ingredients. Bring to a boil over high heat for 3-5 minutes, then remove and drain. If the chicken wings are relatively large, they should be chopped open. If the chicken wings are very small, just make a few cuts on the wings to savor.

2. Chop garlic and ginger into small pieces and add chopped peppers.

3. Stir fry a little vegetable oil at the bottom of the pot until fragrant. Chop in chopped peppers, garlic, and ginger.

4. Stir fry until fragrant, then turn off the heat and pour in chicken wings. Pour in Huadiao wine, light soy sauce, and a little salt and stir well. Because the chopped peppers are already very salty, just add less salt. If there is no Huadiao wine, yellow wine, rice wine, or cooking wine can be added. Because I personally don't like the taste of cooking wine, I usually use Huadiao wine to remove the fishy smell when cooking.

5. Put the chicken wings into a large bowl and steam over high heat for 15 minutes. It has already been cooked before, and the chicken wings are fully cooked after steaming for 15 minutes.

6. Heat a little Sichuan pepper oil. When cooking Sichuan pepper oil, add cold oil and slowly let out the fragrance of Sichuan pepper over low heat.

7. Sprinkle a little scallion on the steamed chicken wings and sprinkle Sichuan pepper oil while it's hot.