1. Clean the chicken wings, pour clean water into the pot, add sliced ginger, a few peppers, 2 aniseed, boil for 3-5 minutes after high heat, remove and drain. If the chicken wings are relatively large, chop them apart. If the chicken wings are small, just scratch the chicken wings for a good taste.
2. Chop garlic and ginger, add chopped pepper.
3. Sauté fragrant chopped pepper garlic and minced ginger in a little vegetable oil at the bottom of the pot.
4. Slightly fry the aroma, turn off the heat, and pour in the chicken wings. Pour in Huadiao wine, light soy sauce and a little salt and stir well. Because chopped pepper is already very salty, just add less salt. If there is no Huadiao wine, you can put rice wine, rice wine or cooking wine. Because I personally don't like the taste of cooking wine, I usually use Huadiao wine to remove the fishy smell when cooking.
5. Put the chicken wings out in a large bowl and steam on high heat for 15 minutes. It has been cooked before, and the chicken wings are fully cooked after 15 minutes of steaming.
6. Burn a little pepper oil. When burning the pepper oil, pour the pepper in the cold oil, and slowly explode the aroma of the pepper over a small fire.
7. Sprinkle a little chopped green onion on the steamed chicken wings, and pour the pepper oil while it is hot.
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