1. Wash the chicken wings, and cut them two times on the opposite side for easy tasting.

2, cold water in the pot, chicken wings into the pot, add 3 pieces of ginger, a pinch of pepper and a spoonful of cooking wine. Cover the lid, 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, wash them with hot water, and then use kitchen paper to absorb water. If the boiled meat needs to be cleaned before cooking, remember to use hot water instead of cold water, so as not to tighten the taste and harden it when it is cold. Because it will be fried in a frying pan later, it is best to use kitchen paper to suck up the water here, otherwise it will easily explode and spill oil when frying in a frying pan 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: cooking wine 1 spoon, 2 tablespoons of soy sauce, half a spoon of soy sauce, stir-fry and color.

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

8. After about 15 minutes, it will be cooked. At this time, the soup is still about half. Taste the 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 fire, be sure to take a spatula and keep turning the soup, otherwise it will be easy to collect paste or stick to the pot.