The ingredients are: a pound of duck wings, a can of beer, a green onion, ginger, star anise, Sichuan peppercorns, cinnamon, dried chili peppers, and green peppers.

Step one: Wash the duck wings, make two cuts on the front and back, cut the green onion into sections, cut the ginger into 4 or 5 pieces, cut the green pepper into hob pieces, and cut the dried chili into sections.

Step 2: Put oil in the pot, when the oil is hot, pour in the duck wings and stir-fry, then add a piece of ginger and stir-fry to remove the fishy smell, stir-fry until the surface is slightly brown, pour in cooking wine and stir-fry again Fry a few times. Then add dried chilies and stir-fry until the spiciness comes out, add dark soy sauce for color, and light soy sauce for freshness.

Step 3: Stir-fry until all the duck wings are colored, pour in beer and hot water, add star anise, peppercorns, cinnamon, a small amount of white sugar, and Totole chicken essence. The fire comes to a boil.

Step 4: After the high heat comes to a boil, turn to low heat and simmer. When the soup reaches just enough to cover the duck wings, taste it. If it is weak, add some salt and then add green pepper. Stir-fry, cover the pot and continue to simmer until only 1/3 of the soup is reduced, then use high heat to remove the juice.

Finally: take out the pot.