1. Wash and drain the chicken wings. Use cooking wine, a tablespoon of light soy sauce, and a little garlic powder (if any), soak for more than two hours. If the time is not enough, you can soak the knife on the surface for 30 minutes to taste. In the middle, you need to turn the chicken wings over and continue to soak.
2. Chop garlic and ginger, and set aside a can of cola (of course you can also use water).
3. Put a tablespoon of crushed rock sugar in a flat-bottomed non-stick pan, or a little bit of oil, and slowly boil the sugar over a low heat until it changes color.
4. Spread the sugar sauce and fry the chicken wings over low heat until the color changes, then turn over and continue frying. Be careful not to fry it too dark...
5. After frying on both sides, temporarily push the chicken wings to the side of the pot, put the ginger, garlic and star anise in the middle and sauté over medium heat, and then pour the sauce that soaked the chicken wings into the pot and stir-fry on high heat for about half a minute.
6. Then pour in cola or water, whichever is not over the chicken wings, add half a tablespoon of dark soy sauce, cover the pot and simmer for 20 minutes.
7. Finally, stir-fry over high heat for 3-5 minutes, add half a bowl of water starch and continue to fry until the juice is collected. Sprinkle with chopped green onions (both large and small green onions) and ready to serve.
8. The dry consistency of the soup should be mastered when it is out of the pot, and it should not be burnt. This photo is a bit dry because I want to cook it alone, but it is not very good, but it is very delicious!
Tips:1) When frying chicken wings with rock sugar, the heat and uniformity are very important. Because the fire is small, you should turn the chicken wings with the pot and fry them evenly.
2) The amount of rock candy depends on personal taste, I didn't put too much.
3) If you like chicken wings that are more lousy and soft, you can simmer for 5 minutes longer.
