Cut a knife on the raw chicken wings, or poke six small holes on the front and back of each chicken wing with a toothpick, which can make it more delicious. Marinate for at least two hours with one spoonful of soy sauce 5ml and two spoonfuls of cooking wine 10ml. Put cold water and onion ginger slices in the pot. Boil chicken wings together with cold water, without thorough cooking. Turn off the fire when you see more floating foam, rinse off the floating foam with warm water one by one and drain. Dry it with kitchen paper. If there is any foreign hair, you can pull it out at this time. Coating the pot with ginger can prevent the chicken wings from sticking to the pot. Fry the chicken wings until golden, and shake the pan to avoid sticking. A can of coke, a spoonful of cooking wine, a spoonful of soy sauce, two spoonfuls of soy sauce, and half a branch of cinnamon and an octagonal will be more flavorful. No need to add water Stew until there is a bowl of water left in the soup, and then taste salty, and add a little salt if necessary. Stew until the soup is thick. Look at the picture. Basically, all the juice is wrapped in chicken wings. There are only about three spoonfuls of soup left. Take it out.