Ingredients: 5 pairs of chicken wings, 3 chives, 3 slices of ginger, 2 grass fruits, 2 bay leaves, 2 aniseed, 1 piece of cinnamon, 78 Sichuan peppercorns, optional dried chilies. Seasoning: soy sauce, Lee Kum Kee marinade (in a ratio of 2:1), salt, sugar, cooking wine, and chicken essence. Method: 1. Wash and blanch the chicken wings, and poke some small holes on both sides for later use. 2. Put chives, ginger, grass fruits, bay leaves, aniseed, cinnamon, peppercorns, green onion and ginger into a tea bag. 3. Make water in a pot, add tea bags, add soy sauce, Lee Kum Kee marinade (in a ratio of 2:1), salt, sugar and chicken essence, and bring the water to a boil over high heat. 4. Add chicken wings, cook in cooking wine, add chicken essence, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes, then turn off the heat and simmer for more than 4 hours (it is best to cook it the day before and simmer overnight). PS: Experience sharing: 1. You can use the same method to make braised chicken feet and braised chicken neck. You only need to slightly adjust the stewing time according to the ingredients. 2. Don’t drop the marinade. You can continue to marinate other things. The more marinated the sauce, the more fragrant it will be. But remember to add seasonings at any time.