1, wash chicken wings, and make two cuts on the reverse side to facilitate the taste.

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 the lid, bring to a boil over high heat, and then boil for 2 minutes before pouring out. Zanthoxylum bungeanum, ginger and cooking wine are all used to remove fishy smell. If there is any, put either or both.

3. After the boiled chicken wings are fished out, wash them with hot water, and then use kitchen paper to absorb the water. If the blanched meat needs to be cleaned before cooking, remember to use hot water instead of cold water, so as not to tighten it when it is cold and make the taste hard. Because it will be fried in the oil pan later, it is best to use kitchen paper to absorb the water, otherwise it will be easy to explode and splash oil when frying in the oil pan later.

4. Heat the pot and put some base oil slightly. When the oil temperature is 50% hot, put the chicken wings flat in the pot and fry until the bottom is golden.

5. After frying one side, turn over and fry the other side until both sides are golden.

6. After frying on both sides, add ginger slices, 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 cola, submerge the chicken wings, boil over high heat for 2 minutes, and then turn to medium heat for 15 minutes.

8. It will be cooked in about 15 minutes. At this time, the soup is about half left. 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 to collect juice, and receive your favorite concentration. When collecting juice in a big fire, you must constantly stir the soup with a spatula, otherwise it will be easy to paste or stick to the pot.