Raw material:

       Laoganma refined ground beef, tempeh oil, chili60g、300g chicken wings, 300g vegetable oil, 8g garlic, 8g ginger, 10g cooking wine, 5g fresh green peppers, 5g fresh red peppers, 5g millet peppers, 6g scallions, 10g soy sauce, 5g vinegar, 2g salt, 2g sugar, 3g monosodium glutamate, and 300g water.

How to do it:

       1. After washing the chicken wings, marinate them with 1g of salt, 8g of soy sauce and cooking wine for 5-10 minutes. Dice the fresh green pepper and fresh red pepper, cut the millet pepper into sections, shred the ginger, slice the garlic, and cut the chives into sections.

       2. Heat the vegetable oil until it is 80% hot, put the chicken wings into the pot and fry until the surface is golden brown (about 2 minutes and 30 seconds). Remove from the pot and set aside.

       3. Leave about 20g of oil in the pot. Add shredded ginger, garlic slices, and millet pepper to the pot and saute until fragrant. Add Laoganma's refined minced beef, black bean oil, and pepper and stir-fry for 10 seconds. Add water and bring to a boil. Add chicken wings, white sugar, and fresh green pepper. Add diced fresh red pepper, remaining salt, and soy sauce to the pot and cook until the soup becomes thick (about 2 minutes and 30 seconds). Add MSG and vinegar, stir evenly, remove from the pot, and sprinkle with chives.