A super lazy dish, as long as you can accept the garlic flavor, OK ~ make one kilo at a time, don’t eat it when it’s hot, and it’ll be solved when it’s cold in the afternoon ~ just eat it directly ~ after stewing, the garlic looks like Laba garlic that has just been pickled for a few days ~ light green ~ try it if you like to eat chicken wing tips and Laba garlic~


500g wing tip
1 tablespoon salt
5 slices of ginger
2 garlic
4 octagons
1 tablespoon of soy sauce


Step 1
Clean the chicken wing tip, heat the water in the pot, put the chicken wing tip in, add a few slices of ginger, star anise, salt and soy sauce, and bring to a boil

Step 2
Skim the floating foam after the pot is boiling, and cook over high heat for 6 or 7 minutes until the chicken wing tip is fully cooked. When cooking, cut the garlic into minced garlic. When the chicken wing tip is cooked, put it directly on the garlic, add less salt and mix evenly

Step 3
Cover the lid and simmer for 30 minutes (if you are not in a hurry, stew more. The longer the stew, the more delicious it will be, and it will taste better when it is cold)