1. Wash wing roots with cooking wine and salt for half an hour; slice ginger, cut dry chilies, peel garlic into whole pieces; peel and wash potatoes
2. Cut the potatoes into pieces for later use (cut the potatoes when they are about to burn to prevent oxidation)
3. Heat oil in a pot, sauté ginger, dried chili and star anise
4. Pour the wing roots and fry until the color changes
5. Add soy sauce, cooking wine, sugar, a few drops of vinegar, and water to a boil over high heat, turn to low heat and boil for 20 minutes
6. Then add potatoes and garlic diced and simmer for 15 minutes
7. Finally, add salt and chicken essence to dry the soup.
Tips:1. Cut the potatoes when they are about to burn, or soak them in water to prevent oxidation;
2. Don't put the garlic cloves in the pot too early, otherwise it will burn out;
3. Don't burn the potatoes too badly, the finished product will not look good.
