1. Heat the pan with cold oil and stir-fry the sugar color (shai three times). The way to color the braised chicken wings is to add more dark soy sauce or use sugar. If there are too many dark soy sauces, the taste is astringent. Many people think that sugar color is very troublesome. In fact, the rock sugar is slowly boiled with a small fire until it becomes brownish red and smokes.
2. Pour the chicken wings and stir-fry patiently until both sides of each chicken wing are evenly coated with sugar. Be sure to have a small fire, if the fire is big, it should be burnt.
3. After the sugar color is wrapped, add dried chili, ginger, garlic cloves, dark soy sauce, light soy sauce, and star anise, sauté on medium heat for two minutes until all the spices are out, and heat the water until the chicken wings are just over. Bring to a boil, turn to low heat and simmer until the chopsticks can be inserted gently.
4. Finally, the sauce is collected over the fire, and the platter is sprinkled with chopped green onion for decoration. Don't leave the stove when collecting the juice on the fire, turn it frequently, because there is sugar in the juice that will stick the pot.
