Wash the chicken wings, then use a knife to make two diagonal cuts on both sides for easy flavoring.
Cold water, add a little salt, cooking wine, a piece of ginger, chicken wings, cook and remove the chicken wings of blood. When the water boils, the chicken wings will change color. Drain the water after taking it out. It is best to dry it with kitchen paper.
Add oil to the pan (just enough for cooking), use ginger slices to add oil Spread evenly on the bottom of the pan and turn on low heat. Then add the chicken wings and fry over low heat until both sides are slightly brown. Note (If you like the meat to be drier, fry it for a little longer. If you like the meat to be looser, fry it for a little less time. I like the meat to be dry and firmer, so I fry it for a little longer.)
Prepare sliced garlic, one star anise, put it into the pan where the chicken wings are being fried, then turn on the heat (you don’t need to take out the chicken wings); add cooking wine, Pour in half a can of beer; add dark soy sauce, a little oil and a little salt; add cola, do not cover it at this time to speed up the evaporation of the water and reduce the juice over high heat. In order to avoid drying the bottom of the pot, stir more; wait until there is not much foam in the pot. , when it feels sticky, you can take it out of the pot (Finally, take out the chicken wings and place on a plate, leaving the soup in the pot first)
Cut some garlic sprouts. The garlic sprouts can be cut into strips vertically, and then cut horizontally. Minced garlic sprouts will appear, which is convenient for decoration.
Sprinkle white sesame seeds on the plated chicken wings; then sprinkle with minced garlic sprouts ;Finally, pour the soup from the pot over the chicken wings and enjoy the deliciousness. It tastes best when eaten hot.
