I mixed this with duck feet and duck wings, but you can do duck wings or duck feet alone. About seven or eight slices of ginger, one star anise, and the pictured amount of four small spoons of cooking wine.

Step 2

Open a small fire pot in a small amount of oil, add 1 tablespoon of sugar, ready to stir fry sugar color.

Step 3

Stir-fry until the oil starts to smoke and the sugar starts to form small brown bubbles.

Step 4

After the sugar color is fried, the heat can be adjusted to medium-high, quickly pour the star anise and ginger into the pot, and then pour the duck wings and duck palms into the pot to stir-fry. The action should be fast, otherwise the sugar color will be bitter if over-fried,

Step 5

When the duck wings and duck palms are stir-fried and colored, then pour in the prepared cooking wine. The steam from the wine will take away the fishy flavor of the duck and evaporate it. Stir-fry for a while longer.

Step 6

Pour in the appropriate amount of soy sauce and continue to stir-fry for color.

Step 7

Stir-fry the duck feet until they turn a bright red color, then pour in cold water that doesn't cover the amount of duck feet along the sides of the pan.

Step 8

When the broth comes to a boil, skim off the foam. Cover the pot with a lid, turn the heat to medium-low, and simmer for about 30 minutes until the soup receives a thick consistency.

Step 9

Put out of the pot.