1. Scald the chicken wings in boiling water and cut them into two sections from the middle knuckle. Take one earthen bowl and place it on the bottom with a bamboo grate. Add chicken wings, vinegar, salt, soy sauce, Shaoxing wine, green onion knot, ginger slices and 6 cups of water in turn. Boil them over a large fire, and then simmer for 1 hour until the chicken wings are soft and out of the fire. Remove the scallion and ginger and take out the bamboo grate. Wash the fresh red pepper, remove the stem and seeds, remove the stalk of Lentinus edodes, and cut them into rice grains with pickles, Yulan slices and green garlic.
2. Heat up the wok, add oil, and cook until it is ripe. First add the slices of Magnolia, fresh red pepper and Lentinus edodes, then stir fry with salt and soy sauce. After about 30 seconds, add in pickled vegetables and stir fry for several times. Then pour in chicken wings and original soup in a tile bowl. Stir well, add garlic and monosodium glutamate, thicken with cornstarch water, and pour in sesame oil.