1. Cut 2 knives on the front and back of the chicken wings, so that they are easy to taste and cook, and they are also prone to bleeding
2. Add water to the chicken wings and soak for 20 minutes to let the chicken wings bleed. Wash them as many times as possible until the blood is washed out, and then squeeze out the water for later use. The purpose of washing the bleeding water is to make the wings not smelly.
3. Add a little salt, 1 tablespoon of cooking wine, half a tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and a little huadiao wine to the chicken wings (both color and fishy removal), stir well, then cover with plastic wrap and marinate for 20 minutes
4. Heat the pan with oil, put the chicken wings into the pot, fry the chicken wings on a low heat until the surface of the chicken wings is shaped, remember not to turn it randomly, turn it to the other side after it is slightly yellow, and be sure to fry the excess oil in the chicken wings, so that it will be more fragrant. Fry the chicken wings until golden on both sides and fry them thoroughly, so that the chicken wings will soften and have a gel texture when the cola is added.
5. Add half a spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, 1 can of cola, a little salt. After the water is boiled, turn to medium and low heat and simmer for 10 minutes. bitter
6. When the broth is completely contained in the chicken wings, the broth can be out of the pot after it is thick
7. Sprinkle a layer of cooked white sesame seeds on the surface and start eating
