(1) Prepare the ingredients. Eight chicken wings (the best of the wings), one can of coke, appropriate amount of salt, appropriate amount of cooking wine, 7ml of soy sauce 10ml, 5 slices of ginger, and half or one piece of cinnamon.

(2) Cut a knife on the raw chicken wings, or poke six small holes on the front and back of each chicken wing with a toothpick, which will be more delicious. Marinate with soy sauce and cooking wine for two hours.

(3) Put cold water and sliced onion and ginger in the pot, and cook chicken wings with cold water. There is no need to cook them thoroughly. When you see more floating foam, turn off the fire and take it out. Rinse off the floating foam one by one with warm water and drain.

(4) Coating ginger on the pot can prevent the chicken wings from sticking to the pot.

(5) Fry the chicken wings until golden brown and shake the pan to avoid sticking.

(6) Add cola, cooking wine, soy sauce, soy sauce, cinnamon and star anise. Stew until there is a bowl of water left in the soup, then taste salty and add a little salt if necessary.

(7) stew until the soup thickens, leaving only about three spoonfuls of soup, and take out the pot.

2, tiger skin coke eggs.

(1) Prepare the ingredients. 8 eggs, 2 cloves of minced garlic, coke 1 small bowl, soy sauce 1 spoon, oyster sauce 1 spoon.

(2) Boil the eggs in cold water for 8 minutes, take them out and cool them, and shell them for later use. Add a little oil to the pan, and fry the eggs until they look like golden tiger skin. Add minced garlic and stir-fry until fragrant. Add cola, soy sauce and oyster sauce and cook for a few minutes. Then turn off the fire after collecting the juice until the soup is thick.

3, cola tofu.

(1) Prepare the ingredients. Tofu 1 piece, half a bottle of cola, 2 tablespoons of soy sauce, 3 grams of salt, chives 1 piece, and proper amount of white sesame seeds.

(2) Cut the tofu into the shape you like and fry it until both sides are golden.

(3) Pour half a bottle of cola, about 250ml, soy sauce, salt, boil over high fire and simmer over low fire.

(4) Collect juice over high fire and sprinkle with chopped green onion and white sesame seeds.