Prepare the ingredients, cut the front and back sides of the chicken wings with a knife to facilitate the taste, and wrap the aniseed with gauze.

Boil water, add two spoonfuls of cooking wine, add chicken wings and blanch. Boil the blood. Turn off the fire and take it out. Put it in cold water (to prevent the skin from losing its elasticity when marinating). Drain and scoop up for later use.

Boil clear water, add soy sauce, cooking wine, soy sauce, oyster sauce, sesame oil, dried Chili, crystal sugar, salt, scallion, garlic, ginger slices and aniseed packets in turn, cover the pot, and cook for about 10 minutes. Add chicken wings, cover the pot and cook for about five minutes. Turn to low heat and cook slowly for half an hour. Turn off the fire and take it out. (Bittern can be left for storage, and the bittern can be used next time.)

Marinating is completed.

Cut the whole wing. Add onion, ginger foam, garlic foam, choking Chili oil, a little sesame oil and a little salt, and stir. Put it on the plate. (Mix the ingredients according to your own taste. If you don't like spicy food, you can adjust the amount of pepper according to your own spicy taste.)

Tips

All the ingredients can be increased or decreased according to their own preferences, and the taste salinity can be adjusted according to their own tastes.