Dry Pot Chicken Wings and Shrimp Exclusive

Clean the middle chicken wings and set aside.

Add oyster sauce, dark soy sauce, and cumin barbecue seasoning.

Mix and marinate evenly until flavorful.

After cutting off the shrimp antennae, remove the shrimp brains and veins.

Wash the onion and chop it finely for later use.

Peel the potatoes, wash them, and cut them into strips.

Put the chicken wings in the non-stick pan to fry.

Fry until both sides are golden brown, then take out.

Coat the potatoes evenly with potato starch.

Heat oil in the pan and add the potatoes.

Stir-fry over medium-low heat until golden, then remove.

The shrimp are also evenly coated with a layer of cornstarch.

Add the shrimp to the oil in the pan and slowly stir-fry over medium-low heat until golden and crispy.

Add onions to the oil in the pan.

Add dry pot sauce.

Add the fried chicken wings.

Add the fried potatoes.

Add the shrimp.

Stir-fry quickly over high heat until evenly cooked and flavorful.

Finally, just add white sesame seeds and cilantro.

Finished product.

Finished product.