1. Wash the chicken wings, directly throw them into the pot and dry fry, fry the water, remove the chicken wings, pour the oil in the pot and heat, then pour the chicken wings and fry them until the skin is golden. (Because fried chicken wings in a hot pan will stick to the pan very badly. If it is a non-stick pan, you don't need to fish it, just put a little bit of oil.)
2. Put 2 whole dried chilies. Pour the coke, almost to the height of more than half of the chicken wings. Add dark soy sauce and adjust saltiness
3. Bring to a boil on high fire. Boil and fish out the floating foam. (Change the pot ==. The pan is too shallow.)
4. The fire is small, it must be turned off, boil it for a while, boil it until it tastes good, and finally collect the juice to the extent you like (personally think that the water is dry and delicious). Add a little chicken essence or MSG to finish
Tips:If you are afraid of not giving the chicken wings a mouthful, you cannot accept the original meaty taste of the chicken. . . words. Then! Please use the tip of a knife to make small holes on the back of the chicken wings in advance! That's it! Zazaza. .
