Braised chicken wing roots

After cleaning the chicken wing roots, cut them into pieces. Put them into a pot of cold water, add the chicken wings, and pour in cooking wine. Skim off the foam. Remove and drain the water.

Heat oil in a pan, pour in the chicken wings and fry until both sides are golden brown. Remove and set aside.

Heat oil in a wok and add ginger, garlic, dried chili, and star anise, stir-fry until fragrant. Add chicken wing roots and stir-fry evenly, then pour in cooking wine, light soy sauce, and dark soy sauce. Add sugar and stir-fry until the color is uniform, then add hot water. When the water boils, reduce to low heat, cover with a lid, and simmer for about 10 minutes. Add salt and pepper to taste, stir-fry evenly, and simmer for another 10 minutes. After 10 minutes, increase to high heat. Add green peppers and garlic cloves, and stir-fry the green peppers until just tender. Transfer to a plate and serve.