Prepare the ingredients, cut the front and back of the chicken wings with a knife to facilitate the taste, and wrap the octagonal with gauze.

Boil the water, add two spoonfuls of cooking wine and blanch the chicken wings. Boil blood. Turn off the fire and take it out. Put it in cold water (to prevent the skin from losing elasticity when marinating). Drain the water and scoop it up for later use.

Boil clear water, add light soy sauce, cooking wine, dark soy sauce, oyster sauce, sesame oil, dried Chili, crystal sugar, salt, onion, garlic, ginger slices and aniseed, cover the lid and cook for about 10 minute. Add chicken wings, cover the pot and cook for about five minutes. Turn the heat down and cook slowly for half an hour. Turn off the fire and take it out. Brine can be kept for storage and used next time. )

Pickling is complete.

Cut off the whole wing. Add onion, ginger foam, garlic foam, choking Chili oil, a little sesame oil and a little salt, and stir. Put it on the plate. (Match ingredients according to your own taste. If you don't like spicy food, you can adjust the amount of pepper according to your own spicy taste. )

skill

All ingredients can be increased or decreased according to their own preferences, and the taste salinity can also be adjusted according to their own tastes.