1. Chicken wings are cut obliquely three times on each side to facilitate the taste. Blanch, remove and dry for later use.

2. Fry the chicken wings with oil and turn yellow on both sides.

3. Pour out all the oil, put a little oil in the pot, add onion, ginger and star anise, and stir-fry it with a small fire to make it fragrant.

4. Pour in soy sauce and soy sauce one to one, and pour along the pot to get rid of the sauce flavor of soy sauce. Add rice wine and rock sugar.

5. After the fire is boiled, add the chicken wings, the soup should be flush with the chicken wings, and add rice wine if it is not enough.

6. Burn the whole fire and turn the chicken wings from time to time. Until the soup is rich. Add some monosodium glutamate to taste and serve.

Tips:

1, the trick of frying chicken wings without sticking: heat the oil in the pot, pour out the oil, put the cold oil again, add the chicken wings when the heat is 30% to 40%, shake the pot when the edge is slightly yellow, turn over with chopsticks, and fry the cold noodles until they are slightly yellow.

2, the braised sauce must be boiled over high fire, so it tastes better. Only rice wine, no water. Taste it, add a little salt, it tastes lighter than your own. It's just right after the juice is collected

3, because of the use of rice wine, it is refreshing and delicious, and there is a faint bouquet.

It's a very good dish. You can try it yourself at home. It's super good.

Cumin chicken wings practice:

1. Wash the chicken wings, and cut a hole (depth and chicken) about two centimeters with the tip of a knife, so as to taste and cook quickly.

2. Mix the right amount of soy sauce, salt, white wine, white sugar and a small amount of raw flour and marinate for about half an hour.

3. Cut shredded ginger and minced coriander, add chicken wings and mix well.

4. Turn the chicken wings every 10 minutes to ensure that both sides can be fully flavored.

5. Pour the oil into the pot and heat it. Pick up the shredded ginger and garlic and throw them away.

6. Turn down the fire, slowly fry the chicken wings in the pot until golden, and flip the other side until golden.

7. Sprinkle a few drops of wine, then cover the pot for a few seconds.

8. Add water and the juice just poured into the marinated chicken wings (only half of the chicken wings can be submerged), sprinkle a small amount of coriander powder and cover. Bring to a boil and simmer.

9. After about 5 minutes, collect the juice and serve.

10. Sprinkle a little cumin powder on the chicken wings and decorate with a few coriander leaves.

The practice of coke chicken wings:

1. Take chicken wings (in order to be heated evenly, it is best to choose all the middle parts of chicken wings) and thaw them;

2. Marinate the chicken wings with wine+salt+ginger for about 20-30 minutes;

3. Cut the onion (inch) for later use;

4. Heat the oil to medium heat and put the onion segments in an oil pan to saute;

5. Add chicken wings and stir fry until the appearance is slightly brown (fire);

6. Add cola to basically cover the chicken wings, add a proper amount of soy sauce, and slowly burn it over medium heat;

7. Pay attention to turning the chicken wings from time to time to avoid sticking to the pot;

8. When the juice is almost collected, you can start the pot.