Recipe practice:

1. Soak the bought duck wings in clear water for a while, and then clean them.

2. Cut the duck wings and divide them into two sections.

3. Prepare auxiliary ingredients: ginger slices, garlic cloves, dried peppers, fragrant leaves, tsaoko, star anise, pepper and green onions.

4. Boil the water in the pot, blanch the sliced duck wings, wash them, and drain them for later use.

5. Add an appropriate amount of cooking oil to the wok, heat the oil, add all the auxiliary materials and stir-fry until fragrant.

6. Put the prepared duck wings into the pot, add the auxiliary materials and stir fry for a while.

7. Then add a proper amount of cooking wine (cooking wine is better), a little soy sauce, soy sauce, salt and sugar, and stir fry together for a while.

8. Stir fry until the added cooking wine is almost dry, and add appropriate amount of water. Water needs to drown all the duck wings.

9. After the fire boils, let it burn for a few minutes.

10. Stew for about 40 minutes.

(Look at your firepower and decide the length of time)

1 1. Fire again to collect the marinade. The marinade does not need to be completely dried.

Season and color all the duck wings, add a little chicken essence to taste, and then turn off the heat and take out the pot.

12. Pick up the marinated duck wings while they are hot, pick them out one by one with clean plates and let them cool.

13. Put the cold duck wings on the plate and you can eat them.

14. You can also burn a whole duck wing without cutting it.