1. Wash the chicken wings and score a few lines on them before marinating, so that they will be more flavorful when stewed;

2. Add cooking wine, ginger slices and a little Marinate with salt for 5 minutes;

3. Cut the potatoes into pieces, put them in a bowl and add water to avoid discoloration. Add the dried mushrooms to warm water to rise;

4. Heat the pot and pour in Pour an appropriate amount of oil into the Sichuan peppercorns and fry them according to your personal taste.

5. Pour the marinated chicken wings into the pot with the ginger slices and cooking wine, stir-fry a few times, add star anise and garlic cloves. Appropriate amount of water;

6. The water should basically cover the chicken wings, then add two spoons of salt, cinnamon bark, bay leaves, shiitake mushrooms, add two spoons of braised sauce and bring to a boil over high heat

< p>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 about 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 the 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 60% hot, put the chicken wings into the pot one by one.

6. Fry the chicken wings until the surface turns white and then take them out.

7. Use a shovel to separate the adhering 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.