1. Clean the chicken wings, cut them into three sections with a knife, and then rinse off the blood for use
2. Shred scallion and ginger, clean and reserve fresh pepper, add some salt and white wine into chicken wings, mix and marinate for 20 minutes
3. Put a little oil in the pot. When the oil is hot, put the prickly ash into a small fire and bake slowly. Wait for the fragrance of the prickly ash to come out, and then pull out the prickly ash
4. Pan fry chicken wings with pepper oil, then fry the fat of chicken wings slowly over low heat, add a proper amount of soy sauce and color it
5. Add green onion and ginger, add pepper that has been fried, stir fry slowly over a small fire, do not put a drop of water in the whole process, only rely on the water content of chicken wings
6. When the wings are ripe, add a teaspoon of sugar to make them fresh, and then turn off the heat to serve
Tips:
1. Chicken wings must be marinated in advance to taste, and a little white wine can remove fishiness
2. In the pot, fry the pepper with a little oil, and mix the aroma of pepper into the oil. There is no need for more oil, because the wings have oil
3. Fry the wings slowly on a small fire, and fry out the oil of the wings, so that the wings are not greasy
4. Stir fry slowly on a small fire, without a drop of water in the whole process, only rely on the water content of the chicken wings, the original flavor, rich meat flavor
5. Finally, add a small spoon of sugar to improve the freshness of the dish. This dish does not put other spices such as star anise, so as to make it pure and fragrant