2. Wash the wings first and scrape them on the surface three times; Slice ginger and pat garlic evenly for later use.
3. Then, pour the water into the pot and bring it to a boil. Pour the chicken wings into hot water, scald them and take them out.
4. Next, pour the right amount of oil into the pot and add the right amount of sugar.
5. After saccharification, pour in chicken wings, stir-fry until golden, then add ginger, garlic and star anise, stir-fry a few times.
6. Then, you can pour in water, add a proper amount of cooking wine, salt and chicken essence, stir well, cover the pot and simmer.
7. When the water in the pot is about to boil dry, stir fry and collect the juice, and you can go out of the pot.