1. Chop the wings in half.
2. Put chicken wings in a pot under cold water, put a little cooking wine, ginger slices, boil the dirty stuff, remove it.
3. Put a little oil in the pot and stir-fry the wings until golden brown.
4. Add the Korean hot sauce and stir fry for a while.
5. Put the water before the chicken wings, bring to a boil on high heat, and simmer on low heat.
6. Cook until the soup is thick and quick to dry, add a little hot pepper.
7. Put sugar in
8. Stir-fry until the soup is dry, add a little vinegar, stir-fry and turn off the heat.
Tips:A little bit:
*The chicken wings should be drained to remove blood foam impurities, and also to remove fishy odors.
*Put more hot sauce for more flavor.
*The hot sauce is already very flavorful, so there is no salt. Friends with heavy mouths can season with salt appropriately.
*Finally, put some sugar and a little vinegar to enhance the flavor.
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