Seasoning: 3g clove, 5g pepper, 3g cinnamon, 3g star anise, 3g fennel seed, 3g tsaoko, 5g liquor, 50g salt, sugar 10g, soy sauce 100g, and 5g dried tangerine peel [edit this paragraph] How to make 1. Check the fine hair of duck wings, peel off the yellow skin of duck feet and remove the hard shells of toes and claws, soak them in boiling water for a while, and take out the filtered water.

2. Clove, pepper, cinnamon, fennel, tsaoko, dried tangerine peel, etc. Sew a porous cloth in the bag, tie it to the mouth of the bag, put it in a pot, and add 6 bowls of water for about half an hour. After the smell of each material is emitted, remove the pot from the fire.

3. Put the pot on the fire, clean it, dry it and heat it, and inject 4 tablespoons of raw oil into the pot. After the oil is boiled, put the duck wings and duck feet into it, turn the duck feet and duck wings to slight yellow with a spatula, put them into a halogen pot, put the pot on tempering, then add all the salt, sugar, soy sauce, soy sauce and wine, cover and cook for about 20-30 minutes. Half an hour, take out the filtered marinade and eat it.