1. The chicken wings are divided into two halves, which are easy to taste and are convenient to eat, but they are not very attractive.
2. Cooking wine ginger slices soak for 15 minutes
3. Cut the green onion into sections, cut the garlic in half, and put half anise in a bowl.
4. Pour the chicken wings and the ginger cooking wine into the pot and add a little green onion to blanch (be sure to blanch the meat in cold water, blanch most green leafy vegetables with hot water, and hot water for bamboo shoots)
5. Set aside
6. Pour hot oil into the pepper and sauté until fragrant, then remove the peppercorns
7. Pour the onion and garlic cloves
8. Stir-fry and pour the chicken wings
9. Pour the soy sauce and stir-fry slowly. The soy sauce can be poured in several times to observe the color of the chicken wings and stir-fry until they are colored.
10. Pour in hot water that is just below the chicken wings, add rock sugar and dried chilies, and ask for hot water
11. Simmer on medium-low heat for 7 minutes
12. Turn to high heat to collect the juice out of the pot, sprinkle a little green onion before serving
Tips:1. The chicken wings do not need to be cut in half, and the two sides can be cut.
2. When frying chicken wings, you must put enough soy sauce, mine is a little bit less
3. Rock sugar can be replaced with brown sugar, but don't put too much, it is too sweet and not tasty.
4. The pepper depends on your own, but you can keep it, if you like to eat spicy, you can put Thai pepper.
5. You can put less if you don't like garlic, but garlic is also delicious.
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