Step 1. Wash the chicken wings, insert them with a fork or toothpick to taste them, and pour in a proper amount of soy sauce, soy sauce, cooking wine, salt and ginger for more than 2 hours.

Step 2. Pour clear water into the pot, put the marinated chicken wings in blanching water, put ginger, onion, pepper and cooking wine in the water, take out the chicken wings after boiling for 5 minutes, rinse them with warm water and drain the water for later use.

Step 3. Pour an appropriate amount of vegetable oil (preferably tasteless) into the pot, add onion and ginger, pour in the drained chicken wings, and fry over low heat until the surface is golden.

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4. Pour a can of cola into the pot, then pour in a proper amount of soy sauce, soy sauce and salt, bring it to a boil over high fire, and simmer for about half an hour.

Step 5. Simmer until the root of the wing is cooked (you can poke it through with chopsticks), then turn on the big fire to collect the juice. When the juice receives the remaining 3 teaspoons, turn off the fire and take it out of the pot and put it on the plate.