Ingredients:Chicken wings, 500 grams,middle-sized.Star anise, 3 pieces, cinnamon bark one piece,ginger, 25 grams, green onions, 20 grams, rock sugar 5 pieces, cooking wine 1 tablespoon (15ml), dark soy sauce 1 tablespoon,light soy sauce 1 tablespoon (15ml), a little salt.Step 1: Boil the chicken wings in water until cooked through, remove foam, and drain. This step is to remove blood impurities from the chicken wings.Step 2: In a pot, add 1 tablespoon (15ml) of oil, then add rock sugar. When the rock sugar melts and bubbles up, reduce heat.This step was not photographed; here's an image after adding chicken wings.Step 3: Add the chicken wings and stir-fry until they turn golden brown on all sides.Step 4: Add cooking wine, light soy sauce, and dark soy sauce, stirring well.

Step 5: Add water to cover the chicken wings, bring to a boil, then add ginger slices, green onion segments, star anise (large spice), cinnamon bark, and a little salt.

Step 6: Cover the pot with a lid and simmer over low heat until the chicken wings are tender. Keep the water from boiling dry.Step 7: Once the chicken wings are soft, uncover the pot and increase heat to reduce the sauce until it thickens and becomes sticky.Droplets;

2. Place 1 tablespoon (15ml) of oil in a pot and add the rock sugar. When the rock sugar melts and bubbles, turn the heat to low, and continue cooking until the syrup turns a deeper color.I forgot to take photos for this step, so here is a close-up after adding the chicken wings;

3. Add the chicken wings and stir-fry evenly until the surface of the chicken wings turns golden brown.

4. Add cooking wine, light soy sauce, and dark soy sauce, and stir-fry evenly.

5. Add boiling water to cover the chicken wings, bring to a boil, then add ginger slices, scallions, star anise, cinnamon, and an appropriate amount of salt.

6. Cover and reduce heat to low, maintaining a gentle simmer on the surface, and cook for about 20 minutes. Keep an eye on it to prevent the water from boiling dry.

7. Once the chicken wings are tender, uncover and increase heat.Continue cooking until the meat broth thickens and becomes sticky.It is ready when the sauce has reduced and thickened.