Accessories: cooking wine, pepper, aniseed, onion and ginger.

Practice:

1, clean the wing roots one by one and drain the water for later use. After a proper amount of clear water is put into the pot, boil it over high fire, add a proper amount of cooking wine, a small amount of salt, pepper and aniseed, cut the onion at an oblique angle of 45 degrees to grow into 3-5 cm segments, peel and slice the ginger, remove the garlic and pat it flat, and then boil it in the pot. Boil it for about 10 second, and put it into the wing root when it smells, until the water boils, the wing root changes color, take it out, and drain the water for later use (it is better that chopsticks can penetrate through the thick meat without blood oozing out);

2. Adjust the heat to medium heat, add appropriate amount of oil, add 3 to 5 pieces of ginger when the oil is 50% hot, and bring out the fragrance and put it into the wing root. It is better to coat each wing root with oil evenly, and put some salt, cooking wine, oil consumption and light soy sauce. Stir-fry evenly and add cola (about half a barrel, preferably not half of all the wings). Stew over medium heat 15 to 20 minutes;

3. If the taste is spicy, you can add red pepper according to your own taste.