1. First wash the chicken tips with warm water. Marinate it in a container for one hour, then add dark soy sauce, light soy sauce, ginger slices, cooking wine, and pepper powder. Grasp evenly with your hands. Close the lid. After an hour or so, heat up the oil in a pan, remember there must be very little oil, and fry until it changes color. Add hot water to cover chicken tips. At this time, add aniseed (star anise, bay leaves, Chinese pepper) and simmer over high heat until the soup is almost dry. Take out the chicken wings and discard the soup. Heat the oil in the pan again, just the right amount. When the oil is warm, add the rock sugar until it melts. Pour in the chicken tips and stir-fry continuously, otherwise the sugar will stick to the pan. After about five minutes, the sugar will feel slightly burnt. Stir in the chopped green onions and add a small amount of chicken essence.