Ingredients: 5 pairs of chicken wings, 3 shallots, 3 pieces of ginger, 2 pieces of Amomum tsaoko, 2 pieces of fragrant leaves, 2 pieces of aniseed, cinnamon 1 piece, 78 pieces of pepper and dried pepper. Seasoning: light soy sauce, Lee Kum Kee bittern juice (2: 1), salt, sugar, cooking wine and chicken essence. Practice: 1. Wash and blanch chicken wings, and tie some small holes on both sides for later use. 2. Put the onion, ginger, tsaoko, fragrant leaves, aniseed, cinnamon, pepper and onion ginger into the tea bag. 3. Add water to the pot, put it into a tea bag, add soy sauce, Lee Kum Kee bittern juice (the ratio is 2: 1), salt, sugar and chicken essence, and add water to boil. 4. Add chicken wings, cook wine, add chicken essence, simmer for 40 minutes after the fire boils, and then turn off the fire for more than 4 hours (it is best to cook on the first day and stew for one night). PS: experience sharing: 1. In the same way, you can make braised chicken feet and stew chicken neck, just adjust the stew time slightly according to the ingredients. 2. Don't pour gravy. You can pickle other things. The more gravy, the better, but remember to add seasoning at any time.