Chicken wings，Dark soy sauce，Sugar, cooking wine,Seasoned rice flour，honey, scallions,ginger

Step 1: Wash the chicken wings and make two cuts on the back. Boil water in a pot, add two slices of ginger and some cooking wine, then put in the chicken wings and boil for 3 minutes before removing them to use. 
2: Heat oil in a pan, stir-fry the dark soy sauce for about half a minute, then add the chicken wings and stir-fry. After the wings are colored, add sugar, cooking wine, and water (the amount of water should cover the chicken wings), then bring to a boil over high heat.Boilslowly until nearly all the sauce is reduced, adding seasoned rice flour and a little honey for fragrance and color. The surface should be shiny. 
Step 3: Reduce the sauce until it reaches an ideal state. An ideal state means that most of the sauce has been reduced but the pan does not dry out completely. Serve with chopped scallions sprinkled on top.






Ingredients:

500g chicken wings, seasonings: ginger slices, scallion slices, driedchili peppers，kaffir lime seeds,，star anise, garlic

Step 1: Crush all the seasonings except for the scallions and put them into a stainless steel seasoning holder used for braising meat.Stewingsome oil in a pan, add one or two spoons of sugar, stir-fry until the sugar melts, foams up, then the foam disappears and the sugar turns golden yellow. Add the washed chicken wings and stir-fry over medium heat until each piece is golden brown. 
Stirfry until every piece of chicken wing is beautifully golden. 
Step 3: Pour in some hot water to cover the chicken wings. 
4) Add the seasoning holder, scallion slices, and a small amount of soy sauce. Season with salt as needed.Soy sauce5) Use medium heat to braise until the chicken wings are tender. Once the soup reduces, switch to high heat to concentrate the sauce until it is not completely dry in the pan. 
Materials






Chicken wings, scallions, ginger, star anise, rice wine, rock sugar,

monosodium glutamateStep 1: Blanch the chicken wings and drain them. Fry the chicken wings until they are slightly yellow on both sides using oil.

2) Remove the scallions and add ginger, star anise in a low flame to dry-fry and release their fragrance. 
3) Pour in equal parts of light soy sauce and dark soy sauce, and pour along the edge of the pan to remove the smell of the soy sauce. 
Add rice wine and rock sugar.4) Boil after adding. If not enough water is added, add more rice wine. 
5) Cook with high heat until the soup becomes rich. 
Place some flavoring according to taste at the end.Materials

A bag of chicken wings (wing middles are best; if using whole wings, separate the wing roots, wing middles,wing tips).Blanch the chicken wings in water and drain them. Fry the chicken wings until they turn slightly yellow on both sides with oil.2) Add scallions and ginger, star anise, low heat dry-fry to release fragrance.3) Pour in equal parts of light soy sauce and dark soy sauce, then pour along the edge of the pan for a better flavor. Do not use too much soy sauce as the caramel color is already sufficient and may mask the chicken's natural aroma.Add rice wine and rock sugar.4) Boil after adding. If there isn't enough liquid, add more rice wine.

5) Cook with high heat until the soup becomes rich.Add some flavoring according to taste at the end before serving.
Main ingredients: A bag of chicken wings (wing middles are best; if using whole wings, separatewing roots 
, wing middles,wing tips
. ) 
Blanch the chicken wings in water and drain them. Seasonings: ginger slices, scallion slices, dried chili peppers, Sichuan pepper, star anise.