Cut the chicken wings, add the wine, pickle the black pepper, and put it in the refrigerator.
Open the fire, stir-fry the minced garlic, add the chicken wings and fry until it is cooked.
Add the onion and saute, tiling at the bottom of the pot.
Put chicken wings, tomatoes, potatoes, eggplants in turn, pour the appropriate amount of tomato sauce, and simmer until the potatoes are soaked.
Open the pot and sprinkle some salt and vanilla.
Heat up the fire and simmer for five minutes.
1. Although the Taji pot does not need to release water, it may stick to the bottom, so you can put less in the right amount, and more will overflow the pot. 2. Sprinkle some vanilla and add a special scent. I use a mixed dress, a bottle of parsley, rosemary, oregano, etc., which saves a lot of trouble.