1. Wash the chicken wings and score them a few times before marinating, so that they will be more flavorful when stewed; 2. Add cooking wine, ginger slices and a little salt and marinate for 5 minutes; 3. Cut the potatoes into cubes and add

Add water to the bowl to avoid discoloration, and add warm water to the dried mushrooms to stir-fry; 4. Heat the pot, pour in an appropriate amount of oil, add Sichuan peppercorns and fry them according to your personal taste; 5. Add the marinated chicken wings with ginger slices and cooking wine

Pour it into the pot, stir-fry for a few times, add star anise and garlic cloves and add an appropriate amount of water; 6. The water should basically cover the chicken wings, then add two spoons of salt, cinnamon, bay leaves, shiitake mushrooms, add two spoons of braised sauce and bring to high heat.

Bring the water to a boil. 7. After boiling, reduce the heat to medium and simmer slowly. At 30 minutes, add the potato cubes, add a tablespoon of dark soy sauce, color the chicken wings, and stir-fry evenly. 8. Simmer over low heat for 10 minutes.

Sprinkle with scallions, stir-fry a few more times, and serve.

1. Wash the chicken wings and make a slit on the inside.

2. Chop onion, ginger and garlic into mince and set aside.

3. Marinate the chicken wings with salt, sugar, cooking wine, soy sauce, vinegar, onion, ginger and garlic for 2 hours.

4. Drain the marinated chicken wings.

5. Heat oil in a pot. When it is 60% hot, put the chicken wings into the pot one by one.

6. Fry until the surface of the chicken wings turns white and then remove.

7. Use a spatula to separate the stuck chicken wings.

8. Put the chicken wings into the pot for the second time and fry until golden brown and take out the chicken wings.