1. Wash the chicken wings and cut the reverse side twice for easy tasting.

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, bring to a boil, cook for another 2 minutes, and pour out. Zanthoxylum bungeanum, ginger and cooking wine are all used to remove fishy smell. If there is, you can put one or two.

3. After the soaked chicken wings are fished out, they are washed with hot water and then absorbed with kitchen paper. If the cooked meat needs to be cleaned before cooking, remember to use hot water instead of cold water, so as not to make the taste tight and hard when it is cold. Because it will be fried in a fryer later, it is best to use kitchen paper to suck up the water here, otherwise it will easily explode and leak oil when frying in a fryer later.

4. Heat the pot 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 one side is browned, turn it over and fry the other side until both sides are golden.

6. After frying on both sides, add ginger slices, then 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, there is still about half of the soup left. Taste salt and evaluate whether it is necessary to add salt according to your own taste. Then add chicken essence, turn to high fire and collect juice to get your favorite concentration. When collecting juice on the fire, be sure to hold a spatula and turn the soup constantly, otherwise it will be easy to collect paste or stick to the pot.