Sichuan dry pot chicken wings

Cut chicken wings into drumettes and flats. Marinate chicken wings with 20g Shaoxing wine, 10g light soy sauce, 2g salt, white pepper, and 10g sliced ginger for at least 30 minutes.

Peel and slice potatoes and lotus root into 0.5 cm thick rounds. Slice red bell pepper into strips. Mince remaining ginger and garlic. Separate scallions into white and green parts, slicing the white parts and roughly chopping the green parts.

Heat 150g cooking oil in a wok over medium-high heat. Deep-fry potatoes and lotus root until lightly golden and tender-crisp, about 2-3 minutes. Remove and drain. Increase heat to high, then deep-fry marinated chicken wings until golden brown and cooked through, about 5-7 minutes. Remove and drain, reserving 30g cooking oil in the wok.