1. Wash the chicken wings, cut small openings with a knife on both sides, add one spoon of cooking wine, one spoon of light soy sauce, half a spoon of sugar, appropriate amount of salt, and half a spoon of chili oil, mix well and marinate for more than half an hour.
2. Prepare ginger and garlic slices, dried chilies, and peppercorns.
3. Heat the oil in the pan, put the marinated chicken wings in and fry, and fry until golden brown on both sides of the oil.
4. Put the ginger, garlic, chili, and peppercorns in a pan and sauté in cold oil.
5. Pour in the fried chicken wings and stir fry evenly.
6. Add half a teaspoon of sugar, one spoon of vinegar, two spoons of soy sauce, and half a small bag of spicy hot pot seasoning (this supermarket sells it, any brand is fine) because this seasoning is salty, so don't add salt.
7. Finally, add water not exceeding the chicken wings, cover and boil on high heat and turn to low heat for about 20 minutes.
8. Big fire harvest juice
