Peel and wash potatoes and cut into small pieces and set aside. Chicken wings chopped into small pieces, rinsed and drained. Slice ginger and garlic.

Pour the chicken wings into a bowl, add ginger, cooking wine and oyster sauce, mix well, cover and marinate for 15 minutes.

Pour oil into a wok, heat it over high heat until it reaches 70%, add dried red chili peppers, ginger slices and garlic slices, burst the aroma, then pour in the chicken wings, and stir-fry with a spatula until the surface of the chicken wings changes color.

Pour in hot water not over the surface of the food, mix in soy sauce and dark soy sauce, continue to heat over high heat, and when foam appears on the surface of the soup, skim it off with a spoon and pour it in again.

Blend in the sugar, cover, reduce the heat to low and simmer for 15 minutes.

Open the lid, adjust the salt, stir well, change to high heat to collect soup, when the soup becomes thick, turn off the fire, you can get out of the pot and serve.