Ingredients: 8 chicken wings.

Accessories: 3 tablespoons of white sugar, 5-10g of cooking wine, 2-3 slices of ginger, 20-25ml of corn oil, 5-10g of soy sauce, 2 tablespoons of salt1-2g, and appropriate amount of clear water.

1, chicken wings root rinse with water.

2. Then put it in a clean pot, pour the water over the chicken wings, pour a little cooking wine, then turn on the fire, cover the lid and boil, and blanch the chicken wings.

3. After blanching, clean the wing roots. Drain the water for later use.

4. Clean the pot. Dry, not stick to the pan. Pour in corn oil, then sugar, turn on medium heat, and slowly stir-fry the sugar until it melts. Be careful not to exceed the color of the sugar, and only slightly change color.

5. Then pour in the chicken wings and start to stir fry and color.

6. Fry both sides until golden and slightly colored.

7. Pour in the soy sauce.

8. Pour in a proper amount of water, slightly over the chicken wings, stir fry evenly, start stewing, cover the lid, first boil the soup with high fire, then turn to low heat and stew for 20-25 minutes.

9. When the soup in the pot is slightly dried, add salt to taste. This taste can be slightly adjusted according to my own family. I ate it for children and didn't add pepper to fry it. Stir-fry evenly and continue to stew until the soup is dry.

10, turn off the fire, plate, and eat!