1. Wash the chicken wings, and cut the reverse side twice for convenience.

2, cold water in the pot, chicken wings into the pot, add 3 pieces of ginger, a pinch of pepper, a spoonful of cooking wine. Cover, boil over high heat, then boil for 2 minutes and then pour out. Zanthoxylum bungeanum, ginger and cooking wine are all used to remove fishy smell. If yes, please select one or both.

3. After the cooked chicken wings are fished out, wash them with hot water, and then use kitchen paper to absorb water. If the blanched meat needs to be cleaned before cooking, remember to use hot water instead of cold water, so as not to get tight and taste hard when it is cold. Because it will be fried in the oil pan at the back, it is best to use kitchen paper to absorb water, otherwise the oil pan at the back will easily explode and spill oil.

4. Heat the pan and put a little base oil. When the oil temperature is 50% hot, put the chicken wings flat in the pot and fry until the bottom is golden.

5. After frying one side, turn it over and fry the other side until both sides are golden yellow.

6. After frying on both sides, add ginger slices, add: 1 spoon of cooking wine, 2 tablespoons of soy sauce, half a spoonful of soy sauce, stir-fry and color.

7. Add a can of coke, submerge the chicken wings, cook on high fire for 2 minutes, and then turn to medium heat 15 minutes.

8. It will be cooked in about 15 minutes. At this time, the soup is still about half. Taste salt and evaluate whether it is necessary to add salt according to your own taste. Then add chicken essence, turn to high fire to collect juice, and receive your favorite concentration. When collecting juice from a fire, you must constantly stir the soup with a spatula, otherwise it will be easy to paste or stick to the pot.

Dish, sprinkle with chopped green onion and white sesame seeds, and you can eat ~