Ingredients:Chicken wings8 pieces,Mushrooms3 pieces,Pumpkinhalf a piece,Kernels of Sichuan pepper20 grains, 2 star anise flowers,Sugar20 grams,Soysauce100 grams, rice wine 60 grams, water as needed, green onion segments 20 grams,Ginger5 slices.
Steps:
1. Clean the chicken wings with water.Place them in a pot filled with room temperature water and bring to a boil over high heat.2. Once the water boils, switch to medium heat and continue cooking for 3-4 minutes.
3. Using chopsticks, remove the chicken wings when the water is still boiling, then turn off the heat.Drain the chicken wings and set aside.
4. Clean the mushrooms with water, slice them thinly (about 2 mm wide) on a cutting board, and set aside.
5. In another clean pot, add an appropriate amount of cooking oil and heat it up.Add sugar, stir continuously until it melts evenly into the hot oil.



6. Once the oil surface shows large bubbles, then switch to small bubbles, turn off the heat.
7. Pour in the chicken wings, cover with a lid to prevent splattering from the hot oil.After half a minute, turn on medium heat again; after which the bottom side of the chicken wings has turned into a sugary color, then flip them and fry the other side until it turns the same color.8. Add the green onion segments, ginger slices, Sichuan pepper kernels, and star anise flowers, stir-fry for a few seconds.
9. Switch to low heat, gently stir-fry to develop flavor.
10. Pour in 2-3 bowls of water, ensuring that the water level is just about to cover the surface of the chicken wings.



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Simmer after the fire starts, put a lid on and continue simmering over medium heat.11. About 15 minutes later, add the cut pumpkin pieces.12. Reduce the sauce, until there is only a small layer of liquid at the bottom of the pot, then add the mushroom slices and cook for 2-3 more minutes before turning off the heat, serve immediately.Tips:
1. Chicken wings have strong fishy smell; it's best to boil them in water first before stir-frying, removing scum and fishiness.
2. As mentioned in step 2, after boiling the chicken wings until foaming, remove them from the heat while still boiling to disperse the foam and prevent it from sticking to the surface of the chicken wings.



3. In step 10, when stir-frying the chicken wings, add hot water; using cold water will cause the meat to contract, making it difficult to cook thoroughly and absorb flavors.
4. When cutting pumpkin, it's hard and seems tough but actually cooks quickly, becoming soft and tender after a short time. Therefore, keep an eye on the pot when stir-frying pumpkins, stopping before they dissolve completely in the soup; leaving some part dissolved is ideal.Blood and the stench of bloodiness.2. After boiling in water to remove the blood foam as mentioned in step 2, you should take out the chicken wings with the fire still on.
This way, the boiling water will disperse the blood foam instead of sticking to the surface of the chicken wings.In step 10, after completing the stir-frying of the chicken wings, add hot water inside; avoid using cold water.
Otherwise, the raw chicken meat may contract when exposed to cold water, making it difficult to cook thoroughly and absorbing flavors well.4. Carving pumpkins is challenging due to their hardness, but they actually cook very easily and become soft and tender with just a short simmer.Therefore, when braising pumpkin, keep an eye on the pot so that some of the pumpkin dissolves in the soup is sufficient; overcooking should be avoided.It tends to contract after encountering cold water, making it difficult to cook thoroughly and absorb flavors.
4. Carrots are hard to cut and seem very firm and tough when cooked, but they actually soften easily; they become tender with just a short simmer.Therefore, when braising pumpkins, watch the pot closely to avoid cooking them until they completely dissolve in the broth; it's good if they have some texture left.