1. Wash it off and make two strokes on the back to blanch the bleeding and flavor.
2. Appropriate amount of cold water, cold water of chicken wings and ginger slices into the pot over high heat, you can add some rice wine to get rid of fishy.
3. Blanch until the blood comes out (after the water has boiled for about two or three minutes). Then remove and wash. Control dry water, it is best to wipe with kitchen paper, so as not to be hit by oil when frying!
4. With the right amount of oil, fry the chicken wings until golden brown (forgot to take pictures). After frying, you can pour out more oil.
5. Add appropriate amount of green onion and ginger slices. After sautéing with base oil, add about 300 ml of cola, then rice wine, light soy sauce, dark soy sauce, appropriate amount of salt, and seasoning according to your own taste. Bring to a high heat and simmer in a medium-to-small fire. You can also make two stripes on the front of the chicken wings. I didn't make it like that. Halfway through, you can taste the taste of the juice to adjust the saltiness.
6. I was more anxious, and it took about fifteen minutes to collect the juice, and the juice was collected on medium heat. Experienced friends watch the fire by themselves. When the juice is thick and there is a little left, you can turn off the heat and put it on the plate.
