2. Prepare some chicken wings, soak them in water for a while, wash them, and then cut a small mouth on the chicken wings, mainly to let the blood in the chicken wings drain out.
3. Fill the pot with water, then put the chicken wings into the pot, simmer the chicken wings and blanch the blood inside.
4, prepare a few pieces of onion, a few pieces of ginger, and prepare a proper amount of pepper, an octagonal, and a proper amount of fennel in the material box.
5. After the chicken wings are cooked, take out the chicken wings, heat the pot, then pour in the right amount of oil, add rock sugar, and stir-fry the sugar color. When the sugar is brown, don't burn too much, and then fry it. You can also put soy sauce directly without frying the sugar color, but the fried sugar color is more delicious.
6. After the sugar is fried, pour the chicken wings into the pot and stir fry. Stir-fry for about two minutes and add some water. It's better to heat water here.
7. Then put the prepared seasoning box, onion, ginger and salt into the pot, turn off the fire and cover it (if there is no fried sugar color, add a proper amount of sugar here, the taste will be better, and the fried sugar color does not need to add sugar).
8. Cook for about 40 minutes, then turn off the fire and then take out the pot.