1. Clean the wing roots one by one and drain the water for later use. After the appropriate amount of clear water is put into the pot, boil it over high fire, add appropriate amount of cooking wine, a small amount of salt, pepper and aniseed, and cut the onion at an oblique angle of 45* to grow into 3-5 cm onion segments. Peel and slice the ginger, remove the garlic and pat it flat, and then boil it in the pot. Boil for about 1 seconds, add the fragrance to the wing roots, until the water boils, remove the wing roots and drain the water for later use. (It is better that chopsticks can penetrate the thick part of the meat without blood oozing out)

2. Add a proper amount of oil to the medium heat, add 3-5 pieces of ginger when the oil is 5% hot, and put the fragrance into the wing root. It is better to coat each wing root with oil evenly, and put appropriate amount of 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 for 15-2 minutes.

3. If friends who like spicy food can add red pepper according to their own tastes, I usually add more Korean hot sauce. The taste is sweet and spicy.